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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