Figgy buckwheat scones from Good to the Grain: Baking with Whole-Grain Flours (page 80) by Kim Boyce and Amy Scattergood

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Notes about this recipe

  • jzanger on September 16, 2020

    Made as written, these are incredible. My only adjustment was to use brandy instead of port wine. I would recommend refrigerating them for at least several hours if you’re able. The dough is wet and I think allowing it to rest in the fridge encourages the flour to absorb some of the moisture. I have a hunch this would also be great with an orange marmalade filling or a damson plum jam.

  • Barb_N on July 06, 2014

    These are not your mama's fig newtons. I have made these twice- once as written but with my own fig jam, and once with strawberry jam by accident (always label your jam jars even if you think you can tell what's inside). The technique is part jelly roll- jam spread on dough, then rolled and sliced before baking. I was not terribly successful at rolling the jam filled dough- the result was "rustic'' but the buckwheat is a toothsome addition.

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