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July 17th, 2016| Posted By: Magdalena Wszelaki| Posted in Adrenals, Anti-Candida, , Estrogen Dominance, Menopause, , PCOS, Recipes, Thyroid| Tagged gluten-free, recipes, scones, sleep, snacks
When you’re craving something just before bedtime, it’s best to eat something that is high in protein and low in sugar in order to stabilize your blood sugar levels as you sleep. Today, we’re going to be making gluten-free buckwheat scones that are delicious, healthy and super simple to make!
If you’ve never cooked with buckwheat before, you’re in for a pleasant surprise. Buckwheat is a naturally gluten-free seed whose nutrients help to control blood sugar levels and leads to a lower risk of diabetes. Buckwheat has a nice nutty flavor that is distinct from other flours and makes baked goods stand out. If you’ve got buckwheat groats on hand, you can easily grind the groats in your blender to get buckwheat flour, or you can simply buy store-bought buckwheat flour.However, I’d recommend grinding the groats at home as it is so simple and much cheaper.
These gluten-free buckwheat scones come together in less than 30 minutes and have a beautifully earthy taste thanks to the buckwheat. There is also have a hint of citrus flavor because of the lemon zest. A bit of chopped rosemary also gives it a savory flavor profile. Delicious with a fine crumb, these scones are the perfect snack!
Gluten-Free Buckwheat Scones
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 6
Ingredients
- 1 tablespoon ground flaxseed meal
- 2 ½ tablespoons water
- ¼ cup raw honey
- ½ cup coconut oil, softened
- 4 tablespoons almond milk (or other nut milk of choice)
- 1 ½ cup buckwheat groats (or 1 ¾ cup buckwheat flour) - where to buy
- 1 teaspoon gluten-free baking powder
- 2 teaspoons lemon zest
- 1 teaspoon chopped fresh rosemary
- Pinch of salt
How To Make
- Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat
- Combine flaxseed meal with water to create a flax egg. Set aside.
- Grind buckwheat groats in your blender ½ cup at a time, until you have 1 ¾ cup of buckwheat flour. (If you already have buckwheat flour, you can skip this step.)
- In a large bowl, mix honey and coconut oil together, and then add in flax egg and almond milk and mix until combined.
- In a medium bowl, combine buckwheat flour, baking powder, lemon zest, chopped rosemary and salt and mix well.
- Add dry ingredients to the bowl with the wet ingredients and mix until you get a thick, hom*ogeneous cookie dough.
- Shape the dough into a small disc and place on the prepared baking sheet.
- Slice dough into 6 pieces (like you would slice a pizza) and separate each piece slightly, leaving 2 inches of space between each piece.
- Bake scones for 10 to 12 minutes, until the bottom of scones are golden brown.
- Serve scones warm with coconut oil or ghee.
49 Comments to Gluten-Free Buckwheat Scones Recipe
I love and enjoy the recipes you post but would greatly appreciate the nutritional values along with the recipes. I am specifically interested in the carb count. Thanks
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Hi Karin,
Thank you for your input. Magdalena believes it is important to listen to the body when eating-instead of counting macros. ~Deanna HB TeamReply
the directions for the scones say to add a flax egg however the ingredients says flax meal.
can I just add 1 egg? thanksReply
The same question. Can I just use an egg instead of the flax mixture?
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I haven’t made anything with buckwheat in years! This recipe looks wonderful though so I am going to seek out some buckwheat groats this week and give this a try. Thanks for giving me a delicious recipe idea.
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Hi Kimberline,
Wonderful! ~Deanna HB TeamReply
Is there another gluten free option for those who are intolerant to buckwheat?
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I am making these today. I will tell you how they came out. Sounds yummy!
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Hi Judith,
What did you think of this recipe? ~Deanna HB TeamReply
Haha! I made these with my toddler. Switched flax for psyllium husk, did half butter half coconut oil, and ditched the honey with no substitute (we’re on a no sugar eating style). We basically made basically made buckwheat sand! Tastes lovely luckily. I’ll put some more thought in to it next time!!
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Wow! These are great. I made them last night as an alternative to the almond flour scones I’ve been making. I love the almond flour version too, but these are much lighter and have a crumb more like a “real” scone. I am sensitive to lemon, so I used orange zest instead and it was fabulous. I also replaced the rosemary with caraway seeds as I didn’t have fresh rosemary on hand and didn’t think it would go as well with orange. I think next time I’ll use a regular egg and less honey – they were sweeter than necessary for my taste, but I will definitely make these again. Thanks for a great recipe.
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Hi Brandy,
Thank you for your review and your creative substitutions.! ~Deanna HB Team
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These are amazing!! Mine turned out darker and thinner then the ones in the picture, but still light fluffy and delicious. How did you get them to maintain the scone shape?
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Hi Chelsea,
Just shape the dough into a small disc and cut into triangles like pizza. When they bake they hold their shape. Hope that helps!
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Hi,
My comment will both be talking about the recipe and the changes I made to it as well as the results I got plus will answer some of the questions above.
I substituted 1 regular egg instead of the flax egg, which worked well. I also used the zest of 1 lime instead of lemon and added 1tsp vanilla extract instead of the rosemary since I didn’t have any in the house. The lime wasn’t strong enough, so I will add more or use lemon next time. The vanilla worked well. I also subbed water for the almond milk since I didn’t want to make only 4tbsp of it and don’t consume enough of it to justify purchasing a whole bottle. That wasn’t a problem for me but my overall result was darker and split on top – definitely just an aesthetic thing, not a quality one. It was also on the dense side for me but I can fix that. Overall it’s a good base for me to experiment with and not a bad first try of buckwheat flour. Thank you.
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Thank you Maria! Always good to hear adaptations to the recipes!
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what can I use instead of honey
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Hi Neeru,
You can use monk fruit sweetener or stevia if you like. Let us know how it turns out for you.
Angela, HB TeamReply
Tried these today with organic buckwheat flour. VERY good, excellent recipe. I did substitute the flax seed/water and used 1 egg.
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HI Anna,
Thank you for trying the recipe. I hope it becomes a regular for you. We appreciate the feedback.
Warmly, Angela HB TeamReply
Do you ever recommend soaking the buckwheat first?
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Hi,
These look delicious, is there a substitute for honey or can I skip it for sugar free and use erythritol or monk fruit sweetener?
Thank you
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I use maple Syrup as I can’t have honey and it adds a nice sweet taste without being over powering
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Thank you for your recommendation Adele!
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Hello everyone,
I had craving for some bread like texture snack and this fits the bill. The scones were yummy and I will definitely make these again. My only query is that the picture of the scones, which are light in color is not indicative of using buckwheat flour which is very dark. Are there different buckwheat groats/flour that I am unaware of.
Again, thank you for the recipe.Reply
Yes, there Is light buckwheat flour and dark buckwheat flour which definitely makes a difference to look and I think also dark has a more distinctive buckwheat flavour.
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These scones are delicious and a fine savory alternative to sweet fruit scones! So glad I have a treat my gluten friend can enjoy.
Thank you for sharing your recipe.Reply
why coconut oil and why not any other oil or fat?
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It’s smarter!
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I am going to make my second batch…threw some blueberries in them. They are so much more filling than flour scones.
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Thank you for sharing this with us, Christine! ~ Jeanne HB Team
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I made these today! I followed the recipe, but didn’t have rosemary. They turned out amazing! My 3 year old loved them too! I will make them again! Thank you so much for the recipe!
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💗
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My kids call these sand stones…but I like them. It’s true, the texture is sandy.
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Also, I used an egg instead of flax, which was fine.
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I love these but they are a bit crumbly. Has anybody tried adding 1/4 teaspoon of xanthan gum? Or is there anything else i could do? Thanks.
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Hi there, I haven’t made these yet but have a question about those of us on an adrenal reset style diet. (Which means low protein at night.) I find that if I eat too much protein too late at night I can’t sleep! I’ve been working with an ND who says this is common. What does Magdalena have to say about this issue and these types of high protein recipes that are supposed to help aid in promoting sleep? When are we supposed to cut off all eating for the evening in her opinion? Thank you!
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Hi Robin! It’s important to listen to your body’s bio-individual needs. For you, a higher protein snack like these Gluten-Free Buckwheat Scones might be better enjoyed earlier in the day. Giving your system plenty of time to digest before bed is ideal, about three hours is usually recommended.
It’s great that you are working with an ND, and these questions would be good to discuss with them as well as they’ll be most familiar with your health history.
– HB Team
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This looks so good! What a great dish to have ready to fight those cravings!
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Hi Suzanne! Thank you, they are delicious. If you end up making them, let us know what you think! -HB Team
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Thanks for sharing! Do they keep long?
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Hi Vanessa, it would depend how you store them. They should last around 4-5 days at most.
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These were SO delicious. Just my favorite thing I’ve made in a while. SO GOOD. I used an egg instead of flax because I was out of flax and they turned out great. My picky daughter liked them! My not picky daughter didn’t like the lemon flavor so we’ll be trying some variations. Thank you so so much!
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Hi Janessa, we’re so happy that you and daughter both loved them! It’s a great dessert recipe for the whole family. ~HB Support
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Can I use olive oil instead of coconut oil? I cannot tolerate coconut in any form.
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Hi NanJ, yes you can swap with olive oil for the coconut. ~HB Support
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I’ve made these at least 10 times since finding this recipe and they’re just perfect for my “carb cravings”. I use whole milk and butter and don’t add sugar. I also cook them for 28-30 mins (let them cool completely before eating & they’re not “sandy” as described above. I know the recipe by heart now.
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Hi Minelli, Thank you for sharing your spin, and your success, we really appreciate it! Jen HB Support
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