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
- Preheat your oven to 200°C / 400°F / Gas Mark 6.
- Line a baking tray with baking paper.
- In a medium-sized bowl, mix together the dry ingredients.
- In a small bowl, whisk together the egg and yoghurt.
- Stir the egg and yoghurt mixture through the dry ingredients until just combined.
- Flour your benchtop with a little extra buckwheat flour.
- Tip the scone mixture onto the bench and press together roughly with your hands until the dough mostly sticks together.
- Gently press the dough flat until is around 3cm to 4cm high.
- Dust a scone cutter with a little buckwheat flour.
- Press the cutter into the dough and cut out as many scones in one go as you can.
- Transfer the scones to the baking tray, keeping them close together and allowing them to touch.
- 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.
- Bake the scones in the oven for 20–25 minutes, or until golden.
- Eat warm, with a little salted butter and a teaspoon or two of apple butter or jam.
Recipe & styling by Amber Rossouw.