I love buckwheat, but I've found that many buckwheat recipes are not too strong on the buckwheat flavor. Here's my attempt at scones where buckwheat is identifiable but not overpowering. Make them with buckwheat honey, as I did, and they become Double-Buckwheat. These scones have an earthy, nutty flavor and are a great way to use seasonal cranberries-- when they cook, the cranberries lose some of their tartness and become pretty sweet. <br /> <br />Recipe inspired by King Arthur Flour's Scones Recipe: http://www.kingarthurflour.com/recipes/scones-recipe

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