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easy blueberry scone with buckwheat flour.
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Buckwheat Blueberry Scone

Buckwheat is a healthy flour for a delicious blueberry scone.
Course Breakfast, brunch
Cuisine American

Ingredients

  • 1 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1/3 cup frozen blueberries
  • 2 tbsp butter, room temperature softened
  • 1/2 cup Greek yogurt, unsweetened
  • 1 egg
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 Sugar in the Raw packet

Instructions

  • Set butter out in cool kitchen room temperature overnight.
  • Mix ingredients to make a crumbly dough.
  • Dump the dough on a baking tray. Form the dough as a round disc mound with a flat top about 2 inches tall.
  • Score or cut into 8 smaller wedge pieces or 4 larger pieces before baking.
  • Sprinkle a packet of turbinado sugar to the top that will add a sweet crunch good for dry scones. You may find you don't need the entire packet if you're preparing for sugar sensitivities.
  • Bake at 325°F for 30-35 minutes or until edges are golden brown.