Gluten free Lemon Buckwheat Scones

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Scones…just the word conjures up this image of English tea in my mind, complete with little watercress cucumber sandwiches, dainty cakes, quaint fine bone china …been watching too many episodes of  Downton Abbey!  Can you tell?  Ok, so back to scones.  This sort of cake/cookie is delightfully addictive.  A little bit crusty on the outside, flaky and soft on the inside.

I like to make these “mini” sized.  Makes them even more charming.  I added a whole load of lemon zest to the batter which made my house smell like heaven!  A few leftover mulberries were stuck  on a few of the scones just before baking, as an afterthought.  Next time though, I’ll add more fruit to the dough for a better texture and flavor.  I think adding fresh strawberries, peaches, plums, cherries would make the scones lovelier.  Note to self, make more fruity scones. Please.

Buckwheat flour (Kuttu ka atta) is fast becoming my favorite alternative flour to use for baking. It has a mild, nutty flavor and lends itself beautifully to the baked product.  I’ve been able to successfully substitute  all purpose flour  with buckwheat in quite a few of  my baked goodies. So do try an alternative flour, you may just surprise yourself.  Its a  great source of high quality, easily digestible protein and the eight essential amino acids.  Being gluten free, its suitable for those with wheat allergies.  High  content of B vitamin and  magnesium in buckwheat promotes cardiovascular health.  Being rich in dietary fiber, it helps control blood sugar, aids in digestion and building lean muscle mass.

I used coconut oil (cold pressed)  in this recipe and the end result was as flaky and tender as it would have been had I used butter.  After measuring it out, you do need to chill the oil to solidify it though.  You can certainly use butter (chilled and cut into small cubes) instead, if you wish.

THE RECIPE:

Raw sugar  – 35 gms

Buckwheat flour – 130gms

Baking powder –  1 tsp

Baking soda – 1/2 tsp

Salt – 1/4 tsp

Almond meal – 2 Tbsp

Lemon zest from 1 lemon

Coconut oil – 50 gms  (chilled and cut into small pcs)

Cream – 75 gms ( I used Amul) plus extra for brushing on top

Egg -1

How to

In a large bowl, stir together all the dry ingredients.  Rub in the chilled coconut oil or butter until the mixture forms large coarse crumbs.  Whisk the cream and egg together and pour over the dry ingredients.  Mix with a fork until the dry ingredients are just moistened.

Turn the dough out on to a well floured surface and press together gently till it forms a ball. Divide the dough into 2 equal parts.  Working with one part at a time, pat out or roll out a 6″ round, about 1/2″ thick.  Cut the round into 8 wedges.  Repeat with the other part of dough. Carefully place  wedges on the prepared tray, brush them with  cream and bake for 15 to 17 minutes.

They are best eaten warm, traditionally with clotted cream and preserves.  We just slathered ours with my Mulberry Chia Seed Jam and were very very happy campers! 😀

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