Buckwheat Blueberry Scone (Edit recipe)

brandyhealthyhappy

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Buckwheat is a healthy gluten-free flour for a delicious blueberry scone great for brunch or breakfast.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 2

Ingredients

1 cup Coconut Flour
.5 cup Buckwheat Flour
.333 cup Frozen Blueberries
2 Tbsp Butter, Unsalted, room temperature softened
.5 cup Plain Greek Yogurt
1 Egg
.5 tsp Baking Soda
1 pinch Salt
1 tsp Cane Sugar, 1 Sugar in the Raw packet

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set butter out in cool kitchen room temperature overnight.
Mix ingredients to make a crumbly dough.
Dump the dough on a baking tray. Form the dough as a round disc mound with a flat top about 2 inches tall.
Score or cut into 8 smaller wedge pieces or 4 larger pieces before baking.
Sprinkle a packet of turbinado sugar to the top that will add a sweet crunch good for dry scones. You may find you don't need the entire packet if you're preparing for sugar sensitivities.
Bake at 325°F for 30-35 minutes or until edges are golden brown.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	620
Fat:	24 g
Carbohydrates:	85 g
Protein:	30 g
Cholesterol:	38 g
Sodium:	600 mg
Fiber:	34 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.