Buckwheat Sultana Scones

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I used to have a reputation in my family for making the worst scones. The regular, plain flour variety. For some reason my dough would always be too sticky so they would end up looking like hedgehogs! Thankfully my baking has come a long way since then and I was actually really surprised at how quickly the recipe for these came together, especially as they were just an experiment that turned out nearly perfect!

Buckwheat isn’t always the easiest flour to bake with as it can make the texture really crumbly, which isn’t ideal for most cakes and biscuits. But the egg and oil in these scones binds the flour and creates a that perfect, short texture that you would expect for your afternoon tea. Considering these don’t use any butter, the they are incredibly similar to your regular scone, but with much more added goodness! Buckwheat is full of protein, as are the eggs, which makes these a really satisfying afternoon snack, along with the good fats from the small amount of oil. I teamed mine with a sugar free, pure fruit jam, but these would also be great with a homemade chia jam (check out my strawberry-orange recipe here) and some whipped coconut or cashew cream. Yum!

Buckwheat Sultana Scones
 
Prep time
Cook time
Total time
 
Recipe type: gluten free, dairy free, sugar free, grain free
Serves: 9
Ingredients
  • 2 cups buckwheat flour
  • ½ cup coconut oil, melted or olive oil
  • 3 eggs
  • 1 cup sultanas
  • 1.5 tbsp rice syrup or honey
  • 2 tsp gluten free baking powder
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 180 degrees celsius and line a flat tray with baking paper
  2. Place the buckwheat flour and baking powder into a bowl and mix well
  3. Add the oil (if using coconut oil, gently melt it first in the microwave)
  4. Using your hands, rub the oil and flour together until the mixture forms a bread crumb-like texture
  5. Add the sultanas and salt and mix in
  6. In a separate bowl, beat the eggs with the syrup or honey
  7. Add the egg mixture to the other mixture, keeping about 1tbsp aside to glaze the scones
  8. Mix everything until well combined and turn out onto a lightly floured surface
  9. Press the dough together until it is about 3cm in thickness
  10. Using a round cookie cutter, cut out circular shapes and place onto the baking tray (you will need to re-form the dough a few times until it is all used)
  11. With a pastry brush, use the rest of the beaten egg and syrup to lightly glaze each scone. This will prevent them from crumbling in the oven and give them a nice, shiny finish.
  12. Bake in the oven for approximately 15 minutes until they are golden and firm on the outsides (if they start to look too brown, take out of the oven earlier)
  13. Leave to cool completely before cutting in half to serve
  14. Store in an air tight container

 

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