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.
Preheat oven to 375 F and grease a cookie sheet. Stir all dry ingredients except for butter together with a fork. Chop butter into small pieces then work into dry mixture with hands or pastry cutter until the largest pieces are the size of peas.
Toast pecans in oven for 6-8 minutes or in 300 F toaster oven for 12 minutes, checking several times during toast to make sure they are browning evenly and removing when they release a nutty smell. Let cool. If cranberries are very large (like mine were) now might be a good time to chop them in half.
Mix together wet ingredients other than nuts and cranberries.
Pour wet ingredients into dry and stir to combine. Add cranberries and crumble in nuts, and stir them through the mixture.
Place scone mixture onto greased cookie sheet with a heaping 1/4 cup measure.
Bake for 18-22 minutes until lightly browned on top.