Yu-Ching Lee’s strawberry, buckwheat and kefir scones

The toasty flavour of buckwheat brings a new dimension to these classic scones.
Strawberry, buckwheat and kefir sconesBen Dearnley

“Last year, I discovered the best scone recipe after volunteering to bake some at a fundraiser,” says Yu-Ching Lee. “Turns out the secret is to make it for others, in the company of friends and serve with lots of laughter. And never skimp on the jam and cream.”


Strawberry jam
Kefir cream


1.For strawberry jam, place strawberries and sugar in a saucepan. Squeeze lemon juice into pan, add squeezed lemon half and stand to macerate (30 minutes). Place saucepan over medium-high heat and bring to the boil, stirring continuously, then reduce heat to medium and simmer, stirring often and skimming scum from surface, until reduced to jam consistency (20-25 minutes; see cook’s notes, p168). Remove lemon half and set jam aside to cool to room temperature, then refrigerate until ready to serve.
2.Preheat oven to 220°C and dust an oven tray with flour. Whisk dry ingredients and freeze-dried strawberries in a bowl to combine. Add kefir and cream and fold to form a dough. Pat into a 2cm-thick rectangle, transfer to tray, cover and chill for 30 minutes to allow dough to stabilise. Cut out rounds with a floured 6cm round cutter. Return scones to tray, leaving 1cm between each, and bake until golden (10-14 minutes).
3.Meanwhile, for kefir cream, place ingredients in an electric mixer and whisk to soft peaks. Serve with warm scones and jam. Scones are best eaten the same day.

Freeze-dried strawberries are available from select supermarkets, delicatessens or Milk kefir is available from health-food shops and select supermarkets.


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