About 10-12 scones
- buckwheat flour - 130 g
- all purpose flour - 234 g
- granulated sugar - 171 g
- baking powder - 12 g
- ground cinnamon - 3/4 tsp
- ground ginger - 1/2 tsp
- kosher salt - 1 tbsp
- pumpkin seeds, toasted - 192 g
- butter, cold and cubed - 137 g
- heavy cream - 1 1/2 cups
- Toast the pumpkin seeds at 325 F just until they start to turn a bit golden.
- Turn the oven to 375 F.
- Combine all the dry ingredients in a mixing bowl, and add the cold, cubed butter and proceed to break it up until it's about pea size.
- Add the toasted pumpkin seeds to the bowl, followed by 1 cup of the heavy cream. Begin to mix the dough by hand folding it over itself and adding more cream if necessary. The dough should be somewhat crumbly but also hold its shape (like a good biscuit!).
- Gather all the dough together and carefully form it into one large mass. Flour a work surface and begin to roll the dough out to about 1 1/2" thick. Cut the scones with a 2 1/2" circle cutter and place them on a lined baking sheet. You may re-roll the scraps out once more to obtain a few more scones if desired.
- Brush the prepared scones with heavy cream, then lightly garnish them with turbinado sugar, Malden salt, and raw pumpkin seeds. Bake for 25-30 minutes, just until the scones begin to have color to them and when they are somewhat firm to the touch when you lightly press on the center.
- Remove the scones from the baking pan to cool (or not!) and serve with honey butter. Wrapped tightly in a container the scones will last for 2 days.