Cheese & Buckwheat Scones

Recipe & photo by Sally Holland, Coeliac NZ Ambassador – support to be coeliac safe and gluten free for life.

Gluten Free

Makes: 8 large or 16 baby scones

INGREDIENTS

½ cup natural unsweetened yoghurt

½ cup sour cream

2 large eggs

1 ½ cups gluten free flour mix*

½ cup FreshLife Buckwheat Flour

2 tsps baking powder

1 tsp baking soda

½ tsp salt

¼ tsp smoked paprika

¼ tsp dry mustard powder

Pinch cayenne pepper

1 cup grated tasty cheese plus extra for sprinkling

METHOD

  • Whisk yoghurt, sour cream and eggs together in a bowl.

  • Sift all dry ingredients together.

  • Mix the grated cheese into the dry ingredients.

  • Add the liquid ingredients and using a table knife mix until a soft dough is formed. Do not overmix.

  • Tip out onto a floured surface and gently pat into a rectangle shape. Do not knead.

  • Cut into desired size scones.

  • Transfer to a baking paper lined baking tray spacing the scones quite close together. Sprinkle with extra cheese.

  • Bake at 200 C for about 15 minutes until golden.

  • Best eaten warm from the oven with butter.

    *see recipe for this here

 
Baking, Gluten Free, SnacksSarah BlazeyBuckwheat Flour