Gluten-Free Buckwheat Scones
Prep time
Cook time
Total time
Serves: 6
  • 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.
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