Buckwheat’s benefits combined with delicious almond meal provides a no-filler, all goodness, and gluten free scone. These nutritious scones are perfect for breakfast, a quick snack or proper tea times. I’ve opted for blueberries but other fresh berries are easily substituted.
- 1 C almond meal
- 1/2 C buckwheat flour
- 2 T coconut flour
- 2 T coconut palm sugar or xylitol
- 1 t baking soda
- 1/2 t cinnamon
- 3 eggs
- 1/4 C butter softened, not melted
- 1/8 C honey
- 1/2 C fresh blueberries, not frozen
- 1 T coconut flour, packed
- 1 t coconut palm sugar or xylitol
- Preheat oven to 350.
- Lightly oil scone pan (I use coconut oil) or use parchment paper/silicon mat if opting for drop scones.
- Mix, using a whisk, the dry ingredients. Do not include the last three dry ingredients: blueberries, additional flour, and additional sugar.
- In a separate bowl mix the wet ingredients.
- Combine the wet and dry ingredients. Mix until well blended.
- In a small bowl, coat the blueberries with the last tablespoon of coconut flour.
- Add blueberries to batter. Gently fold in. Do not over mix.
- Scope into scone pan or drop onto baking sheet.
- Lightly dust the last teaspoon of sugar on top of the scones.
- Bake for 20-25 minutes.
- Serve warm or at room temperature.
- Note = the scones are darker colored due to the almond meal, not flour, and buckwheat.