These Lemon Buckwheat Scones are delightfully addictive. A little bit crusty on the outside, flaky and soft on the inside – the perfect cross between a cake and cookie! Plus, they’re glutenfree.
I like to make mini scones with this recipe. It makes them even more charming and perfectly poppable with my cup of tea! I added a whole load of lemon zest to the batter which made my house smell heavenly.
Why Use Buckwheat Flour?
Buckwheat flour (Kuttu ka atta) is fast becoming my favourite alternative flour to use for baking. It has a mild, nutty flavour and lends itself beautifully to the scones. I’ve been able to successfully substitute all-purpose flour with buckwheat in quite a few of my baked goodies.
It’s a great source of high quality, easily digestible protein and the eight essential amino acids. Being gluten-free, it’s suitable for those with wheat allergies. A high content of B vitamin and magnesium in buckwheat promotes cardiovascular health. Being rich in dietary fibre, helps control blood sugar, aids in digestion and building lean muscle mass.
Using Coconut Oil Instead of Butter
I used coconut oil (cold-pressed) in this recipe and the end result was as flaky and tender as it would have been having 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.
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!
How to Make the Lemon Buckwheat Scones
- 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.
- In another bowl, whisk the cream and egg together. Then pour that 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 the dough. Carefully place wedges on the prepared tray, brush them with cream and bake for 15 to 17 minutes at 200 C.
- I pressed a few mulberries into the top of a few of my scones, which was a great juicy addition!
Serve warm as is or you can top these with some jam! There you have it – the easiest glutenfree lemon buckwheat scones. Using a few simple ingredients, these are ready in no time! Enjoy them with breakfast, as a dessert or along with your daily cuppa. Its never a bad time to pick up a delicate, soft, zesty scone!
More Easy Scone Recipes:
- Apple Cranberry Scones
- Banana Bread Scones
- Cinnamon Chocolate Chip Scones
- Strawberry & Rosemary Scones
- Lavender Buckwheat Jam Scones
I hope you give this easy scone recipe a try! You can connect with me on @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also follow me on Instagram, Pinterest for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Gluten Free Lemon Buckwheat Scones
- 35 gms Raw sugar
- 130 gms Buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp Almond meal
- 1 lemon zest
- 50 gms Coconut oil chilled and cut into small pieces
- 75 gms Cream i used Amul, plus extra for brushing on top
- 1 Egg
- 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.