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Buckwheat-Teff Scones

Buckwheat and teff add a lot of texture to these gluten-free scones.

  • Total Time: 34 mins
  • Yield: 8 1x


Units Scale
  • 1 cup buckwheat flour, plus a little more for dusting
  • 1/2 cup teff flour
  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 2 tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Sift together the dry ingredients. Work the butter into the dry ingredients using a pastry cutter or two butter knives. The mixture should resemble cornmeal with some larger, pea-sized pieces of butter. Make a well in the center. Whisk together the buttermilk, egg, and vanilla extract. Pour into the well and gently stir together using a fork. When the dough comes together into a ball, sprinkle a little buckwheat flour onto the parchment-lined baking sheet.
  3. Gently pat the dough into a large round that is about 2-inches thick. Use a sharp knife to cut the dough into 8 wedges. Gently pull them apart and reposition them on the baking sheet. If desired, brush the tops of the scones with a little extra buttermilk and sprinkle with sugar.
  4. Bake for 12-14 minutes, or until golden brown. Let cool slightly before serving.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Category: quick bread, breakfast