Gluten-Free Buckwheat Scones Recipe

Prep: 15 mins
Cook: 15 mins
Serves: 6


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


  • 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, homogeneous 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.