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.
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!
- 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
- Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat
- Combine flaxseed meal with water to create a flax egg. Set aside.
- 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.)
- In a large bowl, mix honey and coconut oil together, and then add in flax egg and almond milk and mix until combined.
- In a medium bowl, combine buckwheat flour, baking powder, lemon zest, chopped rosemary and salt and mix well.
- Add dry ingredients to the bowl with the wet ingredients and mix until you get a thick, homogeneous cookie dough.
- Shape the dough into a small disc and place on the prepared baking sheet.
- Slice dough into 6 pieces (like you would slice a pizza) and separate each piece slightly, leaving 2 inches of space between each piece.
- Bake scones for 10 to 12 minutes, until the bottom of scones are golden brown.
- Serve scones warm with coconut oil or ghee.
For the record, I am a semi-pro baker with over 40 years of experience. Made these exactly as recipe prescribed and they didn’t turn out. They taste good but they completely crumble to sand. Just like everything else I have tried subbing a flax “egg” for the real thing, the initial dough was too wet and as my baker’s brain suspected, these turned out too wet inside with the outside baking so much it eventually cracks. Terrible. Will not make again. A waste of precious ingredients.
I am going to make my second batch…threw some blueberries in them. They are so much more filling than flour scones.
Thank you for sharing this with us, Christine! ~ Jeanne HB Team
why coconut oil and why not any other oil or fat?
It’s smarter!
These scones are delicious and a fine savory alternative to sweet fruit scones! So glad I have a treat my gluten friend can enjoy.
Thank you for sharing your recipe.
Hello everyone,
I had craving for some bread like texture snack and this fits the bill. The scones were yummy and I will definitely make these again. My only query is that the picture of the scones, which are light in color is not indicative of using buckwheat flour which is very dark. Are there different buckwheat groats/flour that I am unaware of.
Again, thank you for the recipe.
Do you ever recommend soaking the buckwheat first?
Hi,
These look delicious, is there a substitute for honey or can I skip it for sugar free and use erythritol or monk fruit sweetener?
Thank you
I use maple Syrup as I can’t have honey and it adds a nice sweet taste without being over powering
Thank you for your recommendation Adele!
Tried these today with organic buckwheat flour. VERY good, excellent recipe. I did substitute the flax seed/water and used 1 egg.
HI Anna,
Thank you for trying the recipe. I hope it becomes a regular for you. We appreciate the feedback.
Warmly, Angela HB Team
what can I use instead of honey
Hi Neeru,
You can use monk fruit sweetener or stevia if you like. Let us know how it turns out for you.
Angela, HB Team
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.
Thank you Maria! Always good to hear adaptations to the recipes!
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?
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!
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.
Hi Brandy,
Thank you for your review and your creative substitutions.! ~Deanna HB Team
I am making these today. I will tell you how they came out. Sounds yummy!
Hi Judith,
What did you think of this recipe? ~Deanna HB Team
Haha! I made these with my toddler. Switched flax for psyllium husk, did half butter half coconut oil, and ditched the honey with no substitute (we’re on a no sugar eating style). We basically made basically made buckwheat sand! Tastes lovely luckily. I’ll put some more thought in to it next time!!
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.
Is there another gluten free option for those who are intolerant to buckwheat?
Hi Kimberline,
Wonderful! ~Deanna HB Team
the directions for the scones say to add a flax egg however the ingredients says flax meal.
can I just add 1 egg? thanks
The same question. Can I just use an egg instead of the flax mixture?
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
Hi Karin,
Thank you for your input. Magdalena believes it is important to listen to the body when eating-instead of counting macros. ~Deanna HB Team