These tender, fluffy Gluten-Free Berry Buckwheat Scones are made with buckwheat and oat flour, a little maple syrup for natural sweetness, and Greek yogurt. They’re perfect with an afternoon cup of tea!
Easy Gluten-Free Berry Scones Recipe
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. Whatever you need them for, these gluten-free scones will fit the bill.
I used a combination of buckwheat, oat, sweet rice, and a touch of tapioca flour to put this recipe together. The buckwheat keeps the batter sturdy enough to support the berries, while the oat and tapioca flours provide the fluffiness I really like in scones. Greek yogurt, lemon juice, and maple syrup 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!
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.
- Oat flour – My favorite flour for gluten-free baking, oat flour brings whole grain sweetness to these scones
- Buckwheat flour – Nutty buckwheat flour is a great gluten-free flour for baking
- Sweet white rice flour – Sweet white rice flour combined with the other whole grain flours gives structure to the scones
- Tapioca flour – A bit of tapioca starch brings lightness
- Baking powder and baking soda – To help the scones rise
- Ginger – Ground ginger gives a hint of warming spice
- Sea salt – I use fine sea salt in my baking
- Butter – I like unsalted butter in baking but you can use salted butter in this recipe
- Greek yogurt – For moisture and fluffiness
- Maple syrup – Pure maple syrup brings natural sweetness to the scones
- Lemon juice – Fresh is best!
- Berries – Try blueberries, raspberries, or a combination
How to Make Gluten-Free Berry Buckwheat Scones
Gluten-free scones aren’t difficult to make. Below you’ll find a quick outline of how to make them:
- Whisk together the dry ingredients and work in the butter. In a large bowl, whisk together the flours, baking powder, baking soda, ginger, and salt. Work the butter in with your hands until the mixture is pebbly.
- Whisk the egg. In a small bowl, whisk the egg with the yogurt, maple syrup, and lemon juice.
- Pour in the wet mixture. Add the wet mixture to the dry and stir to combine. Gently stir in the fruit.
- Heat the oven and prep the scones. Heat oven to 425° F. Stack two baking sheets on top of each other and line the top one with a piece of parchment. Let the batter rest for about 10 minutes while the oven heats. Then turn out onto a counter floured with oat flour and pat into a rectangle about 8 inches long. Gently roll the dough into a log and cut it into triangles. You should get about 8 scones.
- Bake the scones. Place scones on the baking sheet and place in the oven. Bake for 18-20 minutes, until scones are set and lightly browned. Remove from the oven, place the baking sheet on a rack, and cool for about 10 minutes.
Tips for Success
Here are a few tips to make the best gluten-free scones ever:
- Try different 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. This was a lovely pairing! I’d like to try strawberries, blackberries or chocolate (plus some orange zest) another time.
- Add other flavorings: This recipe creates a great base, to which you can add spices (nutmeg or cardamom) or citrus.
- Pat and roll the dough for more flakiness: I’ve included a technique that calls for you to pat out the dough into a rectangle and then roll into a log; this helps give the scones extra height and I prefer it to the more traditional pat-and-cut-triangles method.
- Oat flour substitute: Sub sorghum flour for the oat flour by weight if you can’t have oats.
- Buckwheat substitute: Try teff flour.
- Sweet white rice flour substitute: Swap for arrowroot starch.
- Tapioca flour substitute: Use cornstarch.
- Make a glaze: Drizzle a simple lemon glaze over the scones after they’ve cooled a bit. Mix 1/4 cup sifted powdered sugar with the juice of 1 fresh lemon and drizzle it over the scones.
Scones need to be served with a cup or pot of tea, although coffee is totally acceptable as well. I like to put a little softened butter on my scones, or my favorite jam.
Scones will keep in an airtight container at room temperature for up to 3 days.
More Scone Recipes
Gluten-Free Berry Buckwheat Scones
- ½ cup/70 g gluten-free oat flour
- ⅓ cup/70 g buckwheat flour
- ⅓ cup/60 g sweet white rice flour
- 1 tbsp tapioca flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp pinch fine sea salt
- 5 tbsp cold unsalted butter, cut into pieces
- 1 large egg
- ½ cup Greek yogurt
- 3 tbsp maple syrup
- 1 ½ tbsp fresh lemon juice
- 1 cup blueberries, raspberries, blackberries, or a combination
- In a large bowl, whisk together the flours, baking powder, baking soda, ginger, and salt. Work the butter in with your hands until the mixture is pebbly.
- In a small bowl, whisk the egg with the yogurt, maple syrup, and lemon juice.
- Add the wet mixture to the dry and stir to combine. Gently stir in the fruit.
- Heat oven to 425° F. Stack two baking sheets on top of each other and line the top one with a piece of parchment. Let the batter rest about 10 minutes while the oven heats. Then turn out onto a counter floured with oat flour and pat into a rectangle about 8 inches long. Gently roll the dough into a log and cut into triangles. You should get about 8 scones.
- Place scones on the baking sheet and place in the oven. Bake for 18-20 minutes, until scones are set and lightly browned. Remove from the oven, place the baking sheet on a rack, and cool for about 10 minutes.
- Scones are best eaten the day they are made but will last a few days in an air-tight container.