Buckwheat-Teff Scones
Recipe type: quick bread, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Buckwheat and teff add a lot of texture to these gluten-free scones.
  • 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
  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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2015/12/roasted-persimmon-butter-with-buckwheat-teff-scones.html