Gluten Free Berry Buckwheat Scones

These gluten-free berry buckwheat scones make a lovely morning snack. Or grab one as you sweep out the door to do school drop-off. I love a warm scone served with homemade lemon curd or blackberry jam. They're also lovely finished with a lemon glaze.

I used a combination of buckwheat flour and almond flour to put this recipe together, with a ratio of more buckwheat to almond to create a fluffy, sturdy scone. (And if you're wondering is buckwheat gluten free?, the answer is yes!) Whole milk yogurt, lemon zest, and delicious berrries bring flavor and texture.

These scones are perfect the day you bake them, but will keep for a couple of days; they are terrific re-warmed. This is a nice, unfussy, reliably good gluten-free scone recipe that doesn't take too much time to put together. Let me know how you go if you give these a try!

Make sure to try my tender gluten free blueberry lemon scones, gluten free cherry scones, or gluten free pumpkin scones, too!

Why You'll Love These Sweet Scones

• Bursting with berries: All the berries make these scones the perfect breakfast bite! You can use whatever berries you like; the sky's the limit, although I'm partial to blueberries (shown here).
• Easily gluten free: A simple combo of gluten-free flours keeps this recipe naturally gluten-free, but you'd never know it.
• Soft and tender: No brick-like, dry, gluten-free scone, these beauties are so fluffy, and soft. They always satisfy my need for a sweet, comforting pastry!

What You'll Need

Here's an overview of everything you need to make these berry buckwheat scones. You'll find the full ingredient amounts and detailed instructions in the recipe card following this post.

• Buckwheat flour - Whole grain gluten-free buckwheat flour has a unique flavor I love. It works so well in cookies, crepes, and scones.
• Almond flour - Use fine ground almond flour rather than almond meal so that it seamlessly blends in with the buckwheat flour.
• Baking powder
• Lemon zest
• Salt - I use fine sea salt in my baking, and table salt also works.
• Butter - I like unsalted butter in baking, but you can use salted butter in this recipe.
• Egg - Large or extra-large eggs are best.
• Yogurt - You can use low-fat or whole-fat plain yogurt. For a hint of vanilla, use vanilla yogurt.
• Berries - Your choice of berries! I used blueberries here, and often make these with raspberries or a berry combination.

Variation Ideas

• Other berries: You could use any berries here. After several recipe tests, I had used up nearly all of mine and dug out just enough blueberries and raspberries from the freezer to tuck into the batter. And, I always love straight blueberry scones.
• Chopped fruit - Try 1 peeled and chopped apple (similar to my gluten free apple scones) or 1 chopped pear.
• Chocolate - Add chopped chocolate or mini chocolate chips instead of the berries (along with some orange zest!).
• Spices - Try ½-1 teaspoon of ground cinnamon, nutmeg, cardamom, or pumpkin pie spice.

Tips & Recipe Notes

• Start with cold butter - Use butter straight from the fridge to make your scones, or even better, keep a few sticks of butter in the freezer so they'll be ready the next time you want to make scones.
• Make ahead: You can prepare the scones, place them on a baking sheet, and store them, tightly covered, in the fridge or freezer for up to 24 hours.
• Don't overwork the dough - While we're using gluten free flour to make these scones, so there isn't any danger of over-activating the gluten in the flour through kneading, it's still a good idea to go light on your handling of the dough. This will lead to more tender scones.
• Dairy-free - Substitute non-dairy butter or cold coconut oil for the butter and non-dairy yogurt or milk for the yogurt.
• Buckwheat substitute: Try oat flour by weight.
• Make a glaze: Drizzle a simple lemon glaze over the scones after they've cooled a bit. Mix ¼ cup sifted powdered sugar with the juice of 1 fresh lemon and drizzle it over the scones.

Proper Storage

• Counter -  Place cooled scones in an airtight container and store on the counter at room temperature for up to 3 days.
• Freezer - Place the baked scones in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. You can reheat them from frozen, which will take longer, or thaw them in the fridge before reheating.
• To Reheat - Place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.