These buckwheat-oatmeal scones are surprisingly delicious. Buckwheat lends a cake-like texture and roasty flavor. Additions: toasted nuts, sesame seeds, or whatever you want. Recipe by Anna.

DRY

⁘ 2 cups chosen flours (I used ¾ whole wheat, 14 buckwheat)
⁘ 2 handfuls of oats
12 tsp salt
⁘ 1 tsp baking powder
Currants to taste (soak awhile in hot water)
⁘ 1 stick cold butter (cut into dry ingredients)

WET

⁘ Large spoonful of sourdough starter (dissolve in milk)
12 cup milk
⁘ 1 large egg
13 cup sugar (or to taste)
zest of a lemon


Method

Add wet ingredients to dry
Mix til combined, but don’t overdo (this helps keep the crumb cake-like—over stirring will toughen the dough)

Pat into fat disc and put wrapped in fridge for awhile
Shape desired thickness
Cut into squares / triangles / what have you
Oven at 400+ until bottoms are browned