Buckwheat Scones with Fig Jam

There is nothing better than pretty food and great lighting for taking pictures. I made these scones and the lighting was absolutely perfect. I had a SUPER hard time choosing what pictures to use and which to toss…so I just used a bunch of them.


I hope everyone enjoyed their long weekend! I know I did and am now ready for a full on detox! It is still crazy hot and humid here and I will admit I am ready for some fall weather. I heard on the news that the Pumpkin Spice Latte at Starbucks is back today…that means it’s fall now, right?!


The best scone I have ever tasted was when I lived in London. We went to afternoon tea at the Orangery at Kensington Palace. They brought us the most delicious scones with clotted cream and jam and I was in heaven. Everyone was dressed beautifully and I felt so fancy. I had never even had a scone before then and that was where I fell in love.

Any item that serves as transportation for clotted cream or jelly is a favorite food of mine!


I was inspired to make these particular scones because they serve a version of these at my favorite coffee shop in our neighborhood.  It’s called La Colombe. They are slightly sweet and salty and they go so well with your coffee!

I would add a slight sprinkle of coarse sugar if I were to make these again. They were perfect when served with some extra jelly and cream cheese.

Scones seem like a fall brunch/snack to me so since I woke up feeling ready for some cooler weather this seemed like a fun recipe to share with you today (instead of a detox salad). Enjoy this shortened week, and maybe plan to make some scones this weekend and relax with a cup of coffee and some friends!








DSC_0037 DSC_0040 DSC_0044 DSC_0045 DSC_0048 DSC_0049 DSC_0050 DSC_0051DSC_0155 DSC_0146 DSC_0143 DSC_0127 DSC_0119

Buckwheat Scones with Fig Jam

  • Difficulty: easy
  • Print


1 Cup Buckwheat Flour

1 1/4 Cups All Purpose Flour

1/2 Cup Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

4 Ounces (1 Stick) Cold, Unsalted Butter, Cut into 1/4 Inch Pieces

1 1/4 Cup Heavy Cream

1 Cup Fig Jam (or fruit jam of choice)


In a large bowl, whisk together flours, sugar, baking powder and salt.

Add cut butter into flour mixture and use a fork or fingers to break the butter into the flour, moving quickly so butter stays cold. Continue until butter is in coarse, pea-sized pieces.

Add cream and gently mix until just combined.

Transfer dough to a well floured surface and sprinkle top with flour as well (dough will be sticky, work quickly and add flour as needed). Carefully roll or pat out dough until it is about 8 inches wide and 16 inches long and 3/4 inches thick. Use a pastry scraper to cut dough into desired shapes and also use pastry scraper to scrape under and loosen dough from counter top.

Place scone (any shape of choice works fine) onto a parchment covered pan and place into the refrigerator for 30 minutes to chill.

Preheat oven to 350. Once scones have chilled, remove from oven and use a teaspoon or tablespoon to press an indentation into the dough. Fill will jam and place into the oven for 35-40 minutes, or until the bottom/sides begin to brown. Remove from oven and let cool.
Best served warm with a side of jelly, butter and/or cream cheese as well as a cup of tea or coffee!

Optional additions: Brush scones with an egg white and sprinkle with coarse sugar for a pretty decoration/added sweetness. Can sub any flavor jam of choice!

This recipe was adapted from Food52


5 thoughts on “Buckwheat Scones with Fig Jam

  1. These look perfect. I love the idea of adding jam before baking. How great is it getting perfect light for shooting?! I like the 2 or so hours before it gets dark – otherwise the light can be so harsh here is Oz. Your photos turned out lovely 🙂

  2. You can certainly see your enthusiasm in the article you write.

    The world hopes for even more passionate writers such as you who aren’t afraid to mention how they believe.
    At all times follow your heart.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s