Buckwheat and teff add a lot of texture to these gluten-free scones.
Ingredients
1 cup buckwheat flour, plus a little more for dusting
½ cup teff flour
½ cup millet flour
½ cup sorghum flour
½ 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
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
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.
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.
Bake for 12-14 minutes, or until golden brown. Let cool slightly before serving.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2015/12/roasted-persimmon-butter-with-buckwheat-teff-scones.html