These tender and fluffy gluten free berry buckwheat scones are made with buckwheat and almond flours, yogurt, a bit of lemon zest and fresh or frozen berries. Drizzle scones with sweet maple glaze for an extra treat.
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!
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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.
Step by Step Instructions
Here's a look at how to make these buckwheat scones:
1. Make dough: Mix the dry ingredients in a bowl, then work in the butter.
2. Add wet ingredients: Mix in the wet ingredients, then fold in the berries. Chill dough for at least 30 minutes.
3. Form: Pat the dough out into a circle on a lined baking sheet.
4. Bake: Place in a 375 F oven and bake for about 30 minutes. Cool for 20 minutes before serving.
Can I Use Gluten Free Flour?
Yes, if you would like to use a 1:1 gluten free flour blend, such as my homemade gluten free flour blend, you can swap it in for the combination of the buckwheat and almond flours by weight. Or, keep the buckwheat flour so that these will still be buckwheat scones and you'll have a bit of whole grain flour in the mix, and swap 1:1 flour for the almond flour.
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.
Baking Tip
To keep the bottoms of the scones from burning, double up on the baking sheets. This will make sure the heat is distributed evenly. The scones will rise beautifully and their bottoms will be golden brown.
So, when you are ready to bake, stack the baking sheet with the prepared scones on top of another baking sheet, then carefully place them on a rack set in the middle of the oven.
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.
More Gluten Free Scone Recipes
If you tried this berry buckwheat scones recipe please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Gluten Free Berry Buckwheat Scones
Ingredients
- 1 ½ cups buckwheat flour (180 grams)
- ½ cup almond flour (60 grams)
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons unsalted butter cold and cut into pieces
- 2 large eggs
- ⅓ cup plain yogurt
- 1 lemon zested
- 1 cup fresh or frozen berries your choice of berries, or a combination
Instructions
- In a large bowl, whisk together the 1 ½ cups buckwheat flour, ½ cup almond flour , ½ teaspoon fine sea salt, ½ cup granulated sugar, and 1 tablespoon baking powder. Work in the 6 tablespoons unsalted butter with your hands until crumbles form.
- In a small bowl, whisk together the 2 large eggs, ⅓ cup plain yogurt, and 1 lemon zest. Add this mixture to the dry ingredients and stir just until combined. Gently tir in the 1 cup fresh or frozen berries. The dough will be very wet. To make it more workable, place the bowl of dough in the fridge for about 20-30 minutes.
- When the dough has firmed up a bit, place a piece of parchment on the counter, sprinkle it with oat flour, then take the dough out of the bowl and place it on the paper. Pat it into a 1" thick circle and cut into it 8 triangular scones. Place on the prepared baking sheet, then place the baking sheet in the freezer for 30 minutes.
- Preheat the oven to 375°F. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.
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 the dough 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 there isn't any danger of over-activating the gluten in the flour through kneading because there's no all-purpose flour in the mix, it's still a good idea to go light on your handling of the dough. This will lead to more tender scones.
- Fresh or frozen berries. Your choice! Both work great. If using frozen berries, don't thaw them first, and note that they may bleed into the dough a bit (this will not affect the taste at all, of course).
- Use gluten free all-purpose flour. You can substitute gluten-free all-purpose flour for the combination of the buckwheat and almond flours if needed.
- Dairy-free. Substitute non-dairy butter and yogurt for the butter and yogurt.
- Add a glaze. Drizzle some maple syrup over the tops of the scones right when they come out of the oven for an easy glaze, or make my maple glaze for a more robust flavor.
- To serve: Butter, cream cheese, jam, or just plain!
Nutrition
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