Gluten-Free Berry Buckwheat Scones
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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1 sconeCalories: 124kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gTrans Fat: 0.001gCholesterol: 1mgSodium: 232mgPotassium: 105mgFiber: 3gSugar: 0.4gVitamin A: 1IUVitamin C: 0.001mgCalcium: 114mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!