Gluten Free Buckwheat Scones Recipe

When you’re craving something just before bedtime, it’s best to eat something that is high in protein and low in sugar in order to stabilize your blood sugar levels as you sleep. Today, we’re going to be making gluten-free buckwheat scones that are delicious, healthy and super simple to make!

If you’ve never cooked with buckwheat before, you’re in for a pleasant surprise. Buckwheat is a naturally gluten-free seed whose nutrients help to control blood sugar levels and leads to a lower risk of diabetes. Buckwheat has a nice nutty flavor that is distinct from other flours and makes baked goods stand out. If you’ve got buckwheat groats on hand, you can easily grind the groats in your blender to get buckwheat flour, or you can simply buy store-bought buckwheat flour.However, I’d recommend grinding the groats at home as it is so simple and much cheaper.

Gluten-free Buckwheat Scones - BuckwheatGluten-free Buckwheat Scones

These gluten-free buckwheat scones come together in less than 30 minutes and have a beautifully earthy taste thanks to the buckwheat. There is also have a hint of citrus flavor because of the lemon zest. A bit of chopped rosemary also gives it a savory flavor profile. Delicious with a fine crumb, these scones are the perfect snack!

Gluten-free Buckwheat SconesGluten-free Buckwheat SconesGluten-free Buckwheat Scones

 

Gluten-Free Buckwheat Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon ground flaxseed meal
  • 2 ½ tablespoons water
  • ¼ cup raw honey
  • ½ cup coconut oil, softened
  • 4 tablespoons almond milk (or other nut milk of choice)
  • 1 ½ cup buckwheat groats (or 1 ¾ cup buckwheat flour) - where to buy
  • 1 teaspoon gluten-free baking powder
  • 2 teaspoons lemon zest
  • 1 teaspoon chopped fresh rosemary
  • Pinch of salt
How To Make
  1. Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat
  2. Combine flaxseed meal with water to create a flax egg. Set aside.
  3. Grind buckwheat groats in your blender ½ cup at a time, until you have 1 ¾ cup of buckwheat flour. (If you already have buckwheat flour, you can skip this step.)
  4. In a large bowl, mix honey and coconut oil together, and then add in flax egg and almond milk and mix until combined.
  5. In a medium bowl, combine buckwheat flour, baking powder, lemon zest, chopped rosemary and salt and mix well.
  6. Add dry ingredients to the bowl with the wet ingredients and mix until you get a thick, homogeneous cookie dough.
  7. Shape the dough into a small disc and place on the prepared baking sheet.
  8. Slice dough into 6 pieces (like you would slice a pizza) and separate each piece slightly, leaving 2 inches of space between each piece.
  9. Bake scones for 10 to 12 minutes, until the bottom of scones are golden brown.
  10. Serve scones warm with coconut oil or ghee.
 

One more quick note: If sleep is your problem, from August 8th to 15th, there is the SLEEP SUCCESS SUMMIT. Awesome [FREE] online event to gather all the sleep hacks you need to sleep better and regain your health.

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Gluten-free Buckwheat Scones

Join the discussion 11 Comments

  • Karin says:

    I love and enjoy the recipes you post but would greatly appreciate the nutritional values along with the recipes. I am specifically interested in the carb count. Thanks

  • peggy says:

    the directions for the scones say to add a flax egg however the ingredients says flax meal.
    can I just add 1 egg? thanks

  • Kimberline says:

    I haven’t made anything with buckwheat in years! This recipe looks wonderful though so I am going to seek out some buckwheat groats this week and give this a try. Thanks for giving me a delicious recipe idea.

  • Judith McAllister says:

    I am making these today. I will tell you how they came out. Sounds yummy!

  • […] Find the recipe here: Hormones & Balance […]

  • Brandy says:

    Wow! These are great. I made them last night as an alternative to the almond flour scones I’ve been making. I love the almond flour version too, but these are much lighter and have a crumb more like a “real” scone. I am sensitive to lemon, so I used orange zest instead and it was fabulous. I also replaced the rosemary with caraway seeds as I didn’t have fresh rosemary on hand and didn’t think it would go as well with orange. I think next time I’ll use a regular egg and less honey – they were sweeter than necessary for my taste, but I will definitely make these again. Thanks for a great recipe.

  • Chelsea Brown says:

    These are amazing!! Mine turned out darker and thinner then the ones in the picture, but still light fluffy and delicious. How did you get them to maintain the scone shape?

    • Julie McGinnis says:

      Hi Chelsea,

      Just shape the dough into a small disc and cut into triangles like pizza. When they bake they hold their shape. Hope that helps!

  • Maria says:

    Hi,

    My comment will both be talking about the recipe and the changes I made to it as well as the results I got plus will answer some of the questions above.

    I substituted 1 regular egg instead of the flax egg, which worked well. I also used the zest of 1 lime instead of lemon and added 1tsp vanilla extract instead of the rosemary since I didn’t have any in the house. The lime wasn’t strong enough, so I will add more or use lemon next time. The vanilla worked well. I also subbed water for the almond milk since I didn’t want to make only 4tbsp of it and don’t consume enough of it to justify purchasing a whole bottle. That wasn’t a problem for me but my overall result was darker and split on top – definitely just an aesthetic thing, not a quality one. It was also on the dense side for me but I can fix that. Overall it’s a good base for me to experiment with and not a bad first try of buckwheat flour. Thank you.

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