Buckwheat is a healthy flour for a delicious blueberry scone.
Course Breakfast, brunch
Cuisine American
Ingredients
1cupcoconut flour
1/2cupbuckwheat flour
1/3cupfrozen blueberries
2tbspbutter, room temperature softened
1/2cupGreek yogurt, unsweetened
1egg
1/2tspbaking soda
pinch of salt
1Sugar 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.