Buckwheat Scones


- 1 tablespoon ground flaxseed meal
- 2 ½ tablespoons water
- ¼ cup raw honey
- ½ cup coconut oil, softened
- 4 tablespoons coconut milk
- 1 ¾ cup buckwheat flour
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- Pinch of salt


1. Pre-heat oven to 180C and line a baking tray with parchment paper
2. Combine flaxseed meal with water to create a flax egg and set aside
3. In a large bowl, mix honey and coconut oil together, and then add in flax egg and coconut milk and mix until combined
4. In a medium bowl, combine buckwheat flour, baking powder, lemon zest and salt and mix well
5. Add dry ingredients to the bowl with the wet ingredients and mix until you get a thick, homogeneous cookie dough
6. Shape the dough into a small disc and place on the prepared baking tray
7. Slice dough into 6 pieces (like you would slice a pizza) and separate each piece slightly
8. Bake scones for 10 to 12 minutes, until the bottom of scones are golden brown

Tags: Scones CakeNpastry Buckwheat Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: waljitkaur

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.