A twist on the classic scone. Made with buckwheat flour, frozen blueberries and fresh rosemary. Served with homemade coconut whipped cream and rhubarb raspberry jam made by Lana’s Garden (you can purchase HERE).
- 2 cups buckwheat flour
- 1/4 – 1/2 cup wholemeal flour
- 3tsp baking powder
- 1/2tsp sea salt
- 1/4 cup coconut sugar
- 1tsp vanilla extract
- 1 cup frozen blueberries
- 1 sprig rosemary, finely chopped
- 1 cup full fat coconut milk
- Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
- In a large mixing bowl, combine buckwheat flour, baking powder, salt and coconut sugar. Stir to combine.
- Create a well in the centre and add the vanilla extract and coconut milk. Mix well (but not too much) until a dough consistency begins to form.
- Add the rosemary and blueberries, gently stirring once again.
- If the mixture is looking too sticky, gradually add in the wholemeal flour. . You may not need all of it.
- Transfer the dough onto a lined baking tray and using your hands, press it into a circle. It should not be too thin or too thick and the dough should be evenly spread.
- With a sharp knife, score the scones first in half, then quarters and then eights so that there are eight even pieces.
- Sprinkle with coconut sugar and bake for approximately 25 minutes. To test, touch the centre of the scones. If it is firm, the scone is ready.
- Allow to cool completely before slicing up and serving with raspberry jam and coconut whipped cream.