Papa Leung loves the outdoors so family summer vacations alternated between camping and fishing at Sunshine Coast and hiking and biking in Whistler.
These “staycations” were fun, but the discovery of this glorious place called PureBread made trips to Whistler just that much more exciting. My heart was grateful that it was only a block away from our rental suite but my waistline probably didn’t agree.
Honestly, that bakery is heaven on Earth. At the Olympic village location’s 8am opening, the display cases, back counters, and shelves would be piled high with every baked goodie one can image. The store barely had enough counter space to contain the amount of food that came out of the kitchen that morning. It would take me ten minutes just to gawk at the monstrous scones, iced cakes, fudgey brownies, and towers of freshly baked loaves, even if it wasn’t my first time walking in.
For breakfast, I’d usually pick up one savoury scone and one sweet scone and bring them back to share with my family. The summer I discovered and fell in love with PureBread, I tried just about every single sweet scone they produced. Their scones are ultra moist, have pronounced unique flavours (hello blueberry basil and lavender earl grey!), and are hefty enough to fuel me for a day of outdoor activities. It was love at first bite and all I thought about after leaving Whistler was when I could get my hands on another one of PureBread’s scones. Their Cherry Buckwheat Scone is one of my favourites, which was where my inspiration for this recipe came from.
Cherries and chocolate, a delicious pairing made even better with the addition of buckwheat in these gluten free scones. Buckwheat gives these scones a nutty flavour and a deep, mysterious hue. PureBread uses dried cherries and white chocolate chips, but I think fresh cherries and dark chocolate are superior. A bite into a juicy cherry chunk or a melted chocolate piece will make your taste buds do a little happy dance. The day these scones came out of the oven, I ate half the batch myself. It was so hard to resist the tender scones and crunchy edges, mmmmmm~
Did I convince you to 1) make these scones and 2) pay a visit to PureBread yet?
- ½ cup oats
- 1 cup buckwheat flour
- 1 tbsp corn starch
- 2 tsp baking powder
- A pinch of pink Himalayan sea salt
- ¼ cup coconut oil, frozen and cubed
- ¼ cup almond milk
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- A generous ⅓ cup pitted and quartered fresh cherries
- ⅓ cup chopped dark chocolate chunks
- Turbinado sugar for sprinkling on top (optional)
- Preheat the oven to 400⁰F and line a baking sheet with a non-stick silicone mat or parchment paper.
- Grind the oats into flour in the food processor.
- Add buckwheat flour, corn starch, baking powder, and salt to the food processor and pulse a few times to combine.
- Add the frozen coconut oil to the food processor and process until oil is broken up into small pieces and evenly distributed amongst the dry ingredients.
- Pour in the maple syrup, almond milk, and vanilla extract and pulse a few times to combine.
- Transfer the dough to a mixing bowl and fold in the cherries and chocolate.
- Pat into a 1 inch thick circle on the prepared baking sheet and cut into 8 triangles. Sprinkle with turbinado sugar if desired.
- Bake for 15 to 20 minutes, or until lightly brown on the edges. The bottom of the scones should be browned but not burnt.
P.S. PureBread’s Whistler village location is closed due to a fire as of a few months ago. Find them at their Function Junction location or at Vancouver farmers’ markets. I apologize in advance for any excessive spending that occurs. Don’t say I didn’t warn you!
Just came back from Whistler and found this place on the stroll. I bought one of these to have in the morning before heading out. I am sure if I had a dozen I would have eaten them all. Going to try this recipe tonight. Thanks for posting it 🙂
That’s awesome! It’s great to hear that you loved Purebread’s scone as much as we do. Hopefully you’ll enjoy our healthy version just as much, cheers!
So delicious! I just made this for my family 🙂
Hi Emma, hope your whole family enjoys! happy holidays 🙂
These are simply the best scones – and so healthy too! They will definitely go on the weekend breakfast rotation. Thanks so much for sharing.
Do you know how I could alter this recipe to make it with dried cherries? I tried it with dried cherries and it turned out to be very, very dry- it was so crumbly that I could not mold it at all on the sheet. I also used half a cup oat flour instead of half a cup of oats, as I did not have oats on hand. That could have changed things as well, although I have researched that the ratio should be the same. Aside from the crumbling issue, they were extremely delicious! Thanks in advance. 🙂
Hi Sarah, I’m so glad you enjoyed the scones! You can try soaking the dried cherries in hot water for a few minutes so they plump up again; just make sure to drain them thoroughly before adding to the dough. As for the oat flour, it will absorb more moisture than un-ground oats because it is more dense. Perhaps try 1/4 to 1/3 cup of oat flour, adding more as needed. Also, I find that oat flour takes longer to absorb moisture than all purpose flour, so working quickly sometimes helps. Hopefully these tips will help you troubleshoot next time you make these scones! Cheers 🙂
These are so delicious!!! I did make two changes because of dietary needs. I used 2 Tbsp of tapioca flour instead of the 1 Tbsp of corn starch and used coconut nectar instead of maple syrup. Served them with Anita’s Coconut Milk Yogurt!! Thank you, thank you!