It would be great to use all buckwheat flour, but the end result is a very dense, heavy scone. Combining the two flours and using whipping cream as the liquid, make this a light and flavourful treat! Bring out your buckwheat flour and dried strawberries and here we go!
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Measure out the whipping cream and stir in the vanilla, set aside.
In a large bowl, combine the flours, salt, sugar, and baking powder. Stir to combine these ingredients. Grate the frozen butter into the dry ingredients. Using your hands, work the butter in gently, so there are little crumbles of butter throughout.
Add in the chocolate and strawberries and give a quick stir to distribute.
Gently incorporate the cream and vanilla mixture. At this stage, the less you handle the dough, the lighter the scone. The full amount of cream may not be necessary; the desired texture is to have a malleable craggy dough with a few dry bits left that can be squished in with your fingers.
Scoop the contents of the bowl onto a work surface and shape the dough into a rectangle. With a rolling pin, roll out the dough to approximately a one-inch thickness, trying to keep the rough shape of a rectangle. Using a knife or a bench scraper, cut the dough into 12 scones.
Place the scones onto the baking sheet. Using a pastry brush, brush the tops with the leftover residue of the cream and vanilla mixture. Sprinkle with the Turbinado sugar and bake for 18–22 minutes and the sides of the scones should be lightly browned.
These are great served warm from the oven. However, they can be made ahead and frozen. To do this, freeze them on a sheet first and then transfer them to a freezer-safe container or bag. When you are ready to bake them, pop them out of the freezer, brush the tops with cream and sprinkle with sugar. The bake time will be a bit longer, so watch for the edges to turn light brown.