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Gluten Free Blueberry Scones
What's great about it
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.
Ingredients
Makes 16 scones
240 g (8½ oz) buckwheat flour
200 g (7 oz) almond meal
3 teaspoons gluten-free baking powder
1 teaspoon cinnamon
125 ml (½ cup/4 fl oz) extra virgin olive oil
250 ml (1 cup/8 fl oz) almond milk + extra if needed
60 ml (¼ cup/2 fl oz) pure maple syrup
2 teaspoons vanilla extract
250 g (8 oz) frozen or fresh blueberries
Method
PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE buckwheat flour, almond meal, baking powder and cinnamon into a bowl.
MIX the olive oil, almond milk, maple syrup and vanilla together in a separate bowl then pour over the dry ingredients.
COMBINE into a soft sticky dough, adding a touch more almond milk if required. You need a soft sticky dough.
FOLD in the blueberries.
SCOOP out the scone mix using an ice cream scoop for portioning.
SPRINKLE with ground almonds.
BAKE for 30 minutes or until cooked through.
SERVE warm or at room temperature.
ENJOY.