A wholesome scone recipe from my cookbook Earth To Table. Made with a combination of buckwheat flour and almond meal then caressed with olive oil, almond milk, cinnamon and vanilla. I love this served with a generous dollop of blueberry jam and thick Greek yoghurt.
Buckwheat flour, is high in amino acids, minerals and antioxidants which helps to support digestive and cardiovascular health. In clinical studies, findings suggest that buckwheat can help lower inflammation and high cholesterol levels and blood pressure. It's high in fibre and low GI so its kind to the digestive system and helps with blood sugar control.
