Cherry Pecan Cinnamon Scones

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Buckwheat’s benefits combined with protein based 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 pecans and dried cherries, but other nuts and dried fruit are easily substituted.   


  • 1 C almond meal
  • 1/2 C buckwheat flour
  • 2 T coconut flour
  • 1 T coconut palm sugar
  • 1 T xylitol
  • 1 t baking soda
  • 1/2 t cinnamon
  • 2 eggs
  • 1/4 C butter softened, not melted
  • 1 T (heaping) honey
  • 1/2 C pecans, chopped
  • 1/4 C dried unsweetened cherries
  • coconut palm sugar to sprinkle on the top (optional)



  • 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: pecans, dried cherries, and additional sugar.
  • In a separate bowl mix the wet ingredients.
  • Combine the wet and dry ingredients.  Mix until well blended.
  • Add the pecans and cherries to batter.
  • Scope into scone pan or drop onto baking sheet.
  • Lightly dust sugar on top of the scones (optional)
  • Bake for 20-25 minutes.
  • Serve warm or at room temperature.
  • Enjoy!


  • Note = the scones are darker colored due to the almond meal, not flour, and buckwheat.



The above recipe is a modified version from which has lots of great gluten free recipes. It’s available online here.

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