Recipe: Simple Buckwheat + Almond Scones

Makes 6–8 scones

This scone recipe uses a simple stir-and-go method. The buckwheat flour keeps them tender and gluten-free.

• 100g / 3.5oz almond meal
• 200g / 7oz buckwheat flour, plus a little extra for dusting
• 1 tbsp baking powder
• pinch of salt
• 1 egg
• 3/4 cup natural yoghurt

1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Line a baking tray with baking paper.
3. In a medium-sized bowl, mix together the dry ingredients.
4. In a small bowl, whisk together the egg and yoghurt.
5. Stir the egg and yoghurt mixture through the dry ingredients until just combined.
6. Flour your benchtop with a little extra buckwheat flour.
7. Tip the scone mixture onto the bench and press together roughly with your hands until the dough mostly sticks together.
8. Gently press the dough flat until is around 3cm to 4cm high.
9. Dust a scone cutter with a little buckwheat flour.
10. Press the cutter into the dough and cut out as many scones in one go as you can.
11. Transfer the scones to the baking tray, keeping them close together and allowing them to touch.
12. Gather the remaining dough and press together, repeating the cutting process until there is no dough left. It should make around 6–8 scones in all.
13. Bake the scones in the oven for 20–25 minutes, or until golden.
14. Eat warm, with a little salted butter and a teaspoon or two of apple butter or jam.

Recipe & styling by Amber Rossouw.