TOKYO | WASHOKU @ LIVING renewal in progress !!!

Buckwheat Scones | そば粉のスコーン

Soba, buckwheat noodles is one amongst many of my favorite foods. Soba is an extremely popular food to the Japanese. Different type of soba drawn from local soba flour is so diverse, that I must say non-definable. Fresh soba drawn and instantly boiled is perhaps one (amongst many) of the washoku delicacies.
I found a very interesting website (non-Japanese) displays the various Soba, buckwheat noodles available within the entire Japan. It’s quite fun just browsing through the pictures so anyone for ‘soba’? Check it out!
Oh…I’m totally forgetting about my post.
I’ve attempted a gluten free scone using soba flour (buckwheat flour). I couldn’t get the scone to rise as much turning into a biscuit like scone but it tasted good and crispy whilst it’s hot.  The results is not exactly to my visualization but it goes into my recipe archives, it tasted good!

Gluten Free Buckwheat Scones|グルテンフリー そば粉スコーン
For the filling 

  • Apple Jam or Coffee Essence

For the mixture

  • 125g Buckwheat Flour
  • 160g Gluten Free Cake Flour
  • 50g Brown Sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 120g unsalted butter, cut into small cubs
  • 1 Eggs
  • 250cc Heavy Cream or Soy Milk


  • 100 g Sugar
  • 1 cup Espresso (or Strong Brewed Coffee) (6g instant coffee + 200g water)


  1. In a large bowl, whisk together the flours, sugar, baking powder, and salt.
  2. Add the butter to the flour mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue doing this until the butter is in coarse, pea-sized pieces.
  3. Add the cream or soy milk and gently mix it into the flour with a spatula, until the dough is just combined.
  4. Transfer the dough to a well-floured surface. The dough will be rather sticky, so flour your hands well and pat the dough into a rectangle. With a lightly floured rolling pin, carefully roll out the dough into a rectangle. Periodically run a pastry scraper underneath to loosen the dough, and flour the surface as you are rolling to help keep the dough from sticking. Flour the top of the dough if the rolling pin is sticking.
  5. Spread the apple jam over the dough. Roll the long edge of the dough up, patting the dough as you roll, to form a neat log.
  6. Chill in the refrigerator overnight.
  7. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
  8. Cut each dough to about 3cm high. Place each scone flat, with the spiral of jam facing up. Give the scones a squeeze to shape them into rounds if needed.
  9. Bake for about 30 minutes, rotating the sheets halfway through. The scones are done when their undersides are golden brown.

Gluten Free Buckwheat Scones|グルテンフリー そば粉スコーン

  • リンゴジャム


  • コーヒーエッセンス| シュガー‥100g | インスタントコーヒー6g +200g水


  • そば粉‥‥‥‥‥‥‥‥‥‥‥‥125g
  • グルテンフリースイーツ粉‥‥‥160g
  • ブラウンシュガー‥‥‥‥‥‥‥50g
  • ベーキングパウダー‥‥‥‥‥小匙2
  • 塩‥‥‥‥‥‥‥‥‥‥‥‥‥小匙1/2
  • 無塩バター‥‥‥‥‥‥‥‥‥120g (キューブ状にカット)
  • 卵‥‥‥‥‥‥‥‥‥‥‥‥‥1個
  • 豆乳‥‥‥‥‥‥‥‥‥‥‥‥250cc

4.うち粉した台にうつし、生地はべたつかないようによく粉をふるいながら、生地を長方形にローリングピンでのばしていきます。ペーストリー スクレーパーをつかい生地をゆるめ、生地が台にひっつかないように作業をします。

  1. オーブンを350°Fに予熱します。


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