Delicious scones, made gluten-free, are perfect with an afternoon cup of tea! Or as a morning snack. Or grabbed as you sweep out the door to do the school drop-off. Whatever you need them for, these will fit the bill.

I used a combination of buckwheat, oat, sweet rice, and a touch of tapioca flours to put this recipe together. The buckwheat keeps the batter sturdy enough to support the berries, while the oat and tapioca flours provide the fluffiness I really like in scones. Greek yogurt, lemon juice, and maple syrup bring flavor and texture.

You could use any berries here — after several recipe tests I had used up nearly all of mine and dug out just enough blueberries and raspberries from the freezer to tuck into the batter. This was a lovely pairing! I’d like to try strawberries, blackberries or chocolate (plus some orange zest) another time. This recipe creates a great base, to which you can add flavorings (nutmeg? cardamom) or other fruit of choice (apple-cinnamon would be lovely this September). I’ve included a technique that calls for you to pat out the dough into a rectangle and then roll into a log; this helps give the scones extra height and I prefer it to the more traditional pat-and-cut-triangles method.

These scones are perfect the day you bake them but will keep for a couple of days; they are terrific re-warmed. Let me know how you go if you give these a try!

Til next time – N x

{Gluten-Free} Berry Buckwheat Scones

Recipe by Nicole Spiridakis

Servings

servings

Tender, fluffy scones madw with buckwheat and oat flours, plus maple syrup and Greek yogurt. Sub sorghum flour for the oat flour by weight if you can’t have oats.

Ingredients

70 g/about 1/2 cup gluten-free oat flour
70 g/about 1/3 cup buckwheat flour
60 g/1/3 cup sweet white rice flour
1 Tablespoon tapioca flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
Generous pinch fine sea salt
5 Tablespoons cold unsalted butter, cut into pieces
1 large egg
1/2 cup + a bit more if necessary Greek yogurt
3 Tablespoons maple syrup
1 1/2 Tablespoons fresh lemon juice (I used a meyer lemon)
About a scant cup blueberries, raspberries, blackberries or a combination

Directions

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.