These delicious gluten-free berry scones are perfect with an afternoon cup of tea!
Gluten-Free Berry Scones
These are also great as a morning snack. Or grabbed as you sweep out the door to do the 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 flours 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.
Try Different Flavors
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. This recipe creates a great base, to which you can add flavorings (nutmeg? cardamom) or other fruit of choice (apple-cinnamon would be lovely this September). 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.
These scones are perfect the day you bake them but will keep for a couple of days; they are terrific re-warmed. Let me know how you go if you give these a try!
Til next time - N x
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 tablespoon tapioca flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon pinch fine sea salt
- 5 tablespoon cold unsalted butter, cut into pieces
- 1 large egg
- ½ cup Greek yogurt
- 3 tablespoon maple syrup
- 1 ½ tablespoon 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.
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