Gluten Free Berry Buckwheat Scones
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.
Servings: 8 scones
Calories: 198kcal
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
Calories: 198kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 53mg | Fiber: 2g | Sugar: 15g | Vitamin A: 349IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 1mg