Gluten-Free Buckwheat Scones With Cardamom And Cher

Name: Gluten-Free Buckwheat Scones With Cardamom And Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rolled oats (not instant or quick); 2 cups buckwheat flour; scant 1/2 cups natural brown cane sugar; 1 1/2 teaspoons gluten-free baking powder; 1 teaspoon ground Guatemalan cardamom; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 5-6 tablespoons unsalted butter, softened and cut into small cubes; 1 egg; 1/2 cup buttermilk; 1 teaspoon pure vanilla extract; 1/2 cup dried cherries, chopped

Servings: persons

1/2 cup rolled oats (not instant or quick)
2 cups buckwheat flour
scant 1/2 cups natural brown cane sugar
1 1/2 teaspoons gluten-free baking powder
1 teaspoon ground Guatemalan cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 tablespoons unsalted butter, softened and cut into small cubes
1 egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup dried cherries, chopped

1
Preheat oven to 400 F. Line a large baking sheet with a silpat (or parchment or cooking spray) and set aside.
2
In a blender, pulverize 1/4 cup of the oats into a rough flour. Put them and the remaining 1/4 cup of unblended oats into a large mixing bowl. Add the flour, sugar, baking powder, cardamom, baking soda and salt, and whisk until well combined. Using two knives or your fingers, blend the butter into the flour mixture until well incorporated.
3
In a smaller mixing bowl, lightly beat the egg, and then whisk in the vanilla and buttermilk. Add this to the flour mixture, stirring to combine. Fold in the cherries.
4
Using a large spoon (soup spoon or the like), scoop out balls of dough and place in rows on the silpat-lined pan. Flatten slightly. Each should be about the size of your palm. Place pan in the oven and bake 17-18 minutes until scones are firm on top but not hard or crunchy. Cool slightly and serve.

1403

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup rolled oats (not instant or quick), 2 cups buckwheat flour, scant 1/2 cups natural brown cane sugar, 1 1/2 teaspoons gluten-free baking powder, and more.

Yes, Gluten-Free Buckwheat Scones With Cardamom And Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Buckwheat Scones With Cardamom And Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions