31+ Delicious Gluten-Free Buckwheat Scone Recipes for Every Season

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Are you a fan of scones but find yourself needing a gluten-free alternative? Buckwheat flour is here to answer your cravings.

This ancient grain flour offers a hearty, nutty flavor and works beautifully in scone recipes.

Whether you’re new to gluten-free baking or you’re just looking to diversify your repertoire, you’ll love the variety of 31+ gluten-free buckwheat scone recipes we’ve gathered.

From fruity and sweet to savory options, these scones will make your mornings brighter and your snack time more satisfying.

Buckwheat flour is not only naturally gluten-free but also rich in nutrients, making it an excellent choice for baking.

It has a unique flavor that pairs wonderfully with everything from seasonal fruits to bold spices.

The best part? Buckwheat scones are simple to make and can be customized to suit any taste. So, grab your apron and get ready to discover new favorites from our collection of over 31 recipes!

31+ Delicious Gluten-Free Buckwheat Scone Recipes for Every Season

With these 31+ gluten-free buckwheat scone recipes, you’ll never run out of delicious, wholesome options to enjoy.

Whether you’re in the mood for something sweet, savory, or seasonal, there’s a buckwheat scone recipe to satisfy every craving.

Plus, buckwheat flour’s nutritional benefits and rich flavor make these scones an ideal choice for anyone following a gluten-free diet or simply looking to add more variety to their baked goods.

So, why wait? Start baking today and enjoy these delectable treats with family, friends, or as your personal go-to snack!

Gluten-Free Buckwheat Scones

Buckwheat flour gives these classic scones a nutty flavor and tender crumb while keeping them entirely gluten-free.

These scones are slightly sweet and perfect with a smear of butter or a drizzle of honey.

Whether for breakfast or an afternoon snack, they pair wonderfully with tea or coffee.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
¼ cup coconut sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, cold and cubed
½ cup milk (or dairy-free alternative)
1 tsp vanilla extract
1 large egg

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the buckwheat flour, almond flour, coconut sugar, baking powder, and salt.
Add the cold, cubed butter and use a pastry cutter or your hands to work it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and egg.
Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
Transfer the dough onto a lightly floured surface and shape it into a round disc about 1-inch thick.
Cut into 8 equal wedges and place them on the prepared baking sheet.
Bake for 18–20 minutes or until golden brown.
Let them cool slightly before serving.

These scones are deliciously soft yet slightly crumbly, making them perfect for spreading with jam or enjoying plain.

The combination of buckwheat and almond flour adds richness and texture, while the coconut sugar provides a hint of caramel-like sweetness. Enjoy them fresh or store them in an airtight container for a couple of days.

Gluten-Free Buckwheat Blueberry Scones

These gluten-free buckwheat blueberry scones are bursting with juicy blueberries, offering a delicious contrast to the earthy buckwheat flour.

The slight sweetness and tender texture make them a delightful treat for breakfast or brunch.

They are best enjoyed warm, with a light dusting of powdered sugar or a drizzle of honey.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
¼ cup honey or maple syrup
2 tsp baking powder
½ tsp salt
½ cup cold butter, cut into cubes
½ cup milk (or almond milk)
1 tsp vanilla extract
1 large egg
¾ cup fresh or frozen blueberries

Instructions:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the buckwheat flour, oat flour, baking powder, and salt.
Add the cold, cubed butter and blend with a pastry cutter or fingers until the mixture resembles coarse crumbs.
In another bowl, whisk the milk, vanilla extract, egg, and honey until smooth.
Gently stir the wet mixture into the dry ingredients until just combined.
Carefully fold in the blueberries, being cautious not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a circle, about 1-inch thick.
Slice into 8 triangles and transfer to the baking sheet.
Bake for 20–22 minutes, or until the scones are golden brown.
Let them cool slightly before serving.

These blueberry scones are moist and flavorful, with a delicate balance of nutty buckwheat and bursts of fresh fruit.

The honey adds a gentle sweetness without overpowering the natural flavors.

Serve them warm for the best experience, or store them for a quick grab-and-go treat during the week.

Savory Gluten-Free Buckwheat Cheese Scones

For those who prefer a savory twist, these gluten-free buckwheat cheese scones are a perfect choice.

They have a rich, cheesy flavor with a hint of black pepper, making them a fantastic accompaniment to soups, salads, or a hearty breakfast.

The buckwheat flour adds a nutty depth, while the cheese creates a tender, melt-in-your-mouth texture.

Ingredients:

1 ½ cups buckwheat flour
½ cup tapioca flour
2 tsp baking powder
½ tsp salt
½ tsp black pepper
½ cup cold butter, cubed
¾ cup shredded cheddar cheese
½ cup milk (or dairy-free option)
1 large egg

Instructions:

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
In a mixing bowl, combine the buckwheat flour, tapioca flour, baking powder, salt, and black pepper.
Add the cold butter and use your fingers or a pastry cutter to mix until the texture resembles breadcrumbs.
Stir in the shredded cheese.
In a separate bowl, whisk the milk and egg together.
Pour the wet mixture into the dry ingredients and stir until a dough forms.
Transfer the dough to a floured surface, shape into a round disc, and cut into 8 triangles.
Place them on the baking sheet and bake for 18–20 minutes, or until golden brown.
Allow them to cool slightly before serving.

These savory scones are a wonderful alternative to traditional sweet scones.

The sharpness of the cheese complements the nuttiness of the buckwheat flour, while the black pepper adds a touch of warmth.

Enjoy them fresh from the oven with a pat of butter, or pair them with soup for a satisfying meal.

Gluten-Free Buckwheat & Chocolate Chip Scones

These gluten-free buckwheat scones are a chocolate lover’s dream.

The nutty depth of buckwheat flour pairs beautifully with the rich, melty chocolate chips, creating a deliciously indulgent treat.

They have a slightly crisp exterior with a tender, moist inside, making them perfect for breakfast, brunch, or a sweet afternoon snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup tapioca flour
¼ cup coconut sugar
2 tsp baking powder
½ tsp salt
½ cup cold butter, cubed
½ cup milk (or dairy-free alternative)
1 tsp vanilla extract
1 large egg
½ cup dark chocolate chips

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, tapioca flour, coconut sugar, baking powder, and salt.
Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk the milk, vanilla extract, and egg together.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chocolate chips, ensuring they are evenly distributed.
Transfer the dough onto a lightly floured surface, shape it into a round disc, and cut it into 8 wedges.
Place them on the baking sheet and bake for 18–20 minutes until golden brown.
Allow them to cool slightly before serving.

These scones are an excellent balance of nutty, slightly earthy buckwheat with the sweetness of chocolate chips.

Whether enjoyed warm or at room temperature, they offer a satisfying bite with a lovely crunch on the edges.

Pair them with a cup of coffee for a delightful morning treat!

Gluten-Free Buckwheat & Orange Cranberry Scones

These orange cranberry scones bring a bright, citrusy flavor that perfectly complements the tartness of dried cranberries. The buckwheat flour provides a wholesome texture, making them a nutritious and flavorful option.

These scones are wonderful for a festive brunch, holiday gatherings, or as a simple treat with tea.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
¼ cup honey or maple syrup
2 tsp baking powder
½ tsp salt
Zest of 1 orange
½ cup cold butter, cubed
½ cup milk (or dairy-free alternative)
1 large egg
½ cup dried cranberries

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine buckwheat flour, almond flour, baking powder, salt, and orange zest.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and honey.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the dried cranberries.
Transfer the dough to a floured surface, shape it into a round disc, and cut it into 8 wedges.
Arrange on the baking sheet and bake for 18–20 minutes until golden brown.
Let them cool slightly before serving.

These scones offer a burst of flavor with every bite.

The bright citrus zest and tart cranberries make them feel light yet satisfying.

They pair beautifully with a cup of herbal tea and can be stored in an airtight container for a few days, making them a convenient, make-ahead option.

Gluten-Free Buckwheat & Walnut Honey Scones

If you love the combination of nuts and natural sweetness, these buckwheat walnut honey scones are a must-try.

The earthy taste of buckwheat flour is enhanced by crunchy walnuts and the subtle caramel-like sweetness of honey.

These scones are great for breakfast, as an afternoon snack, or served with a cheese platter for a unique twist.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
½ cup cold butter, cubed
½ cup chopped walnuts
¼ cup honey
½ cup milk (or dairy-free alternative)
1 large egg

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together buckwheat flour, oat flour, baking powder, and salt.
Cut in the cold butter until the mixture forms coarse crumbs.
Stir in the chopped walnuts.
In a separate bowl, whisk the honey, milk, and egg together.
Pour the wet ingredients into the dry mixture and stir until just combined.
Transfer the dough to a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place them on the baking sheet and bake for 18–20 minutes until golden brown.
Allow them to cool slightly before serving.

These scones have a wonderful balance of texture and flavor.

The crunchy walnuts contrast beautifully with the soft interior, while the honey gives them a subtle sweetness without being overpowering.

They are fantastic on their own or paired with a drizzle of extra honey or butter for added richness.

Gluten-Free Buckwheat & Coconut Scones

These gluten-free buckwheat and coconut scones are a tropical delight!

The combination of nutty buckwheat flour and sweetened coconut gives them a chewy yet crumbly texture, while the coconut adds a lovely depth of flavor.

They make a wonderful breakfast or an afternoon snack with a hot cup of tea or coffee.

Ingredients:

1 ½ cups buckwheat flour
½ cup shredded unsweetened coconut
2 tsp baking powder
¼ cup coconut sugar
½ tsp salt
½ cup cold butter, cubed
½ cup coconut milk (or any preferred milk)
1 large egg
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together buckwheat flour, shredded coconut, baking powder, coconut sugar, and salt.
Add the cold butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
In a separate bowl, whisk together the coconut milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Transfer the dough onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place them on the prepared baking sheet and bake for 18–20 minutes, or until golden brown.
Let the scones cool for a few minutes before serving.

The sweet coconut flavor pairs wonderfully with the earthy buckwheat, making each bite a delicious combination of chewy, tender, and nutty.

The scones are perfect for a cozy breakfast or paired with tropical fruit preserves.

Gluten-Free Buckwheat & Apple Cinnamon Scones

These gluten-free buckwheat and apple cinnamon scones are an autumn-inspired treat that brings the comforting flavors of apples, cinnamon, and nutmeg together in a soft, crumbly scone.

The sweetness from the apples adds moisture to the dough, creating a scone that is perfect for a crisp fall morning or cozy afternoon snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup rice flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp baking powder
½ tsp salt
¼ cup coconut sugar
½ cup cold butter, cubed
1 apple, peeled and chopped
½ cup milk (or almond milk)
1 large egg

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine buckwheat flour, rice flour, cinnamon, nutmeg, baking powder, salt, and coconut sugar.
Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped apple pieces.
In a separate bowl, whisk together the milk and egg.
Add the wet ingredients to the dry ingredients and mix until just combined—be careful not to overwork the dough.
Turn the dough onto a floured surface, shape it into a disc, and cut into 8 wedges.
Transfer the scones to the baking sheet and bake for 18–20 minutes until golden brown.
Let them cool for a few minutes before serving.

These scones are the perfect combination of spice, sweetness, and tenderness.

The cinnamon and nutmeg bring out the warmth of the apples, while the buckwheat flour provides a hearty and satisfying texture.

They’re a great way to enjoy a gluten-free treat during fall or any time you crave a cozy baked good.

Gluten-Free Buckwheat & Pumpkin Spice Scones

For a fall-inspired gluten-free scone, these buckwheat and pumpkin spice scones are a must-try.

Infused with pumpkin purée, cinnamon, and a touch of nutmeg, these scones are soft, slightly sweet, and full of rich, comforting flavors. They’re perfect for a seasonal breakfast or dessert.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
2 tsp pumpkin spice
¼ cup coconut sugar
½ cup cold butter, cubed
½ cup canned pumpkin purée
1 large egg
½ cup milk (or any dairy-free alternative)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together buckwheat flour, oat flour, baking powder, salt, pumpkin spice, and coconut sugar.
Add the cold butter and work it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
In a separate bowl, whisk together the canned pumpkin purée, egg, and milk.
Add the wet ingredients to the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes until golden brown.
Allow them to cool for a few minutes before serving.

These pumpkin spice scones are wonderfully soft and packed with seasonal flavors.

The pumpkin purée keeps them moist, while the pumpkin spice brings out that warm, comforting aroma and flavor that makes them irresistible.

Enjoy them fresh from the oven with a hot drink or store them for a week of delightful breakfasts.

Gluten-Free Buckwheat & Pear Ginger Scones

These gluten-free buckwheat and pear ginger scones are a perfect combination of sweetness and spice.

The soft, juicy pears add moisture, while the ginger gives the scones a zesty kick.

The earthy buckwheat flour balances the sweet and spicy flavors, making these scones a fantastic option for a cozy breakfast or snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
1 tsp ground ginger
2 tsp baking powder
½ tsp salt
¼ cup coconut sugar
½ cup cold butter, cubed
1 pear, peeled and diced
½ cup milk (or almond milk)
1 large egg
1 tsp vanilla extract

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, almond flour, ground ginger, baking powder, salt, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the diced pear.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough out onto a floured surface, shape it into a disc, and cut into 8 wedges.
Place them on the prepared baking sheet and bake for 18–20 minutes until golden brown.
Let them cool for a few minutes before serving.

These scones are a wonderful blend of flavors, with the juicy pear adding a soft texture and the ginger bringing a spicy warmth.

The buckwheat flour gives them a wholesome, earthy undertone that balances out the sweetness.

They’re perfect with a cup of tea or coffee for a satisfying treat.

Gluten-Free Buckwheat & Poppy Seed Scones

These gluten-free buckwheat and poppy seed scones are simple yet flavorful, with a light crunch from the poppy seeds and a tender, earthy base from the buckwheat flour.

The subtle, nutty flavor of the poppy seeds pairs beautifully with the buckwheat, creating a scone that’s perfect for any time of the day, whether for breakfast or a light snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup coconut flour
2 tsp baking powder
½ tsp salt
2 tbsp poppy seeds
¼ cup honey or maple syrup
½ cup cold butter, cubed
½ cup milk (or any dairy-free milk)
1 large egg

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, coconut flour, baking powder, salt, and poppy seeds.
Add the cold butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the honey (or maple syrup), milk, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a round disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow them to cool slightly before serving.

These scones are subtly sweet and have a delightful crunch from the poppy seeds, which contrast nicely with the rich, earthy flavor of the buckwheat flour.

Whether you serve them with butter or enjoy them on their own, they’re sure to become a favorite.

Gluten-Free Buckwheat & Strawberry Rhubarb Scones

A sweet and tangy twist on a classic, these gluten-free buckwheat scones combine the richness of buckwheat flour with the tartness of rhubarb and the sweetness of strawberries.

The flavors complement each other beautifully, creating a scone that’s perfect for spring and summer brunches, picnics, or afternoon tea.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
¼ cup coconut sugar
½ cup cold butter, cubed
½ cup chopped strawberries
½ cup chopped rhubarb
1 large egg
½ cup milk (or any dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, oat flour, baking powder, salt, and coconut sugar.
Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped strawberries and rhubarb.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Turn the dough onto a floured surface, shape it into a round disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool for a few minutes before serving.

These strawberry rhubarb scones are bursting with bright, fresh flavors.

The tartness of rhubarb pairs perfectly with the sweetness of the strawberries, while the buckwheat flour gives them a hearty, nutty base.

Perfect for a spring morning or a warm summer afternoon, these scones are sure to be a crowd-pleaser.

Gluten-Free Buckwheat & Lemon Lavender Scones

These gluten-free buckwheat and lemon lavender scones are an elegant, aromatic treat that combines the fresh, zesty flavor of lemon with the floral notes of lavender.

The buckwheat flour provides a wholesome base, while the lavender adds a delicate fragrance, making these scones perfect for a special breakfast or afternoon tea.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
1 ½ tsp baking powder
½ tsp salt
2 tbsp dried lavender flowers
Zest of 1 lemon
¼ cup coconut sugar
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free alternative)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, salt, dried lavender flowers, and lemon zest.
Add the cold butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

These scones are fragrant, refreshing, and slightly sweet, with the lemon providing a bright citrus punch and the lavender lending a gentle, floral aroma.

They’re perfect for a springtime brunch or a special afternoon treat with a cup of tea.

Gluten-Free Buckwheat & Banana Nut Scones

These gluten-free buckwheat and banana nut scones are a comforting and hearty choice for breakfast or an afternoon snack.

The ripe bananas add moisture and sweetness, while the walnuts provide crunch and richness.

The combination of buckwheat flour and bananas makes these scones both filling and flavorful, perfect for a nutritious start to your day.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
½ cup chopped walnuts
1 ripe banana, mashed
¼ cup honey or maple syrup
½ cup milk (or almond milk)
1 large egg
1 tsp vanilla extract

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, oat flour, baking powder, and salt.
Stir in the chopped walnuts.
In a separate bowl, mash the banana and whisk it together with honey (or maple syrup), milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool for a few minutes before serving.

These banana nut scones are moist, rich, and full of flavor.

The mashed banana provides natural sweetness, while the walnuts give them a crunchy contrast.

These scones are perfect for a healthy breakfast or a filling afternoon snack.

Gluten-Free Buckwheat & Chai Spice Scones

These gluten-free buckwheat and chai spice scones are aromatic and packed with warming spices like cinnamon, cardamom, and cloves.

The buckwheat flour provides a hearty texture, while the chai spices add a deep, comforting flavor to the scones.

Perfect for a chilly morning or a cozy tea break, these scones will fill your kitchen with delightful scents.

Ingredients:

1 ½ cups buckwheat flour
½ cup rice flour
2 tsp baking powder
½ tsp salt
2 tsp chai spice mix (or a mix of cinnamon, cardamom, and cloves)
¼ cup coconut sugar
½ cup cold butter, cubed
½ cup milk (or any dairy-free milk)
1 egg
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, rice flour, baking powder, salt, chai spice mix, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a round disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Let them cool slightly before serving.

These scones are wonderfully spiced, with the warm flavors of chai bringing a comforting depth to each bite.

The buckwheat flour adds a rustic heartiness, making these scones an ideal choice for a cozy autumn or winter breakfast or an afternoon tea treat.

Gluten-Free Buckwheat & Carrot Spice Scones

These gluten-free buckwheat and carrot spice scones are a warm, comforting treat that blends the natural sweetness of carrots with the aromatic spices of cinnamon, nutmeg, and ginger.

The buckwheat flour provides a hearty, earthy base, while the carrots add moisture and a slight sweetness, making these scones a delicious option for breakfast or a snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ cup coconut sugar
½ cup grated carrot
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free alternative)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the grated carrot.
In a separate bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

These scones have a wonderful balance of sweetness and spice, with the grated carrots keeping the scones moist and the spices adding depth.

The earthy buckwheat flour complements the flavors beautifully, making these scones a comforting choice for any time of the day.

Gluten-Free Buckwheat & Chocolate Chip Scones

These gluten-free buckwheat and chocolate chip scones are a decadent treat, perfect for satisfying any chocolate craving.

The buckwheat flour adds a nutty, hearty texture, while the chocolate chips melt into each scone, creating little pockets of gooey chocolate goodness.

These scones are great for breakfast, an afternoon snack, or even as a dessert.

Ingredients:

1 ½ cups buckwheat flour
½ cup coconut flour
2 tsp baking powder
½ tsp salt
¼ cup coconut sugar
½ cup chocolate chips (dairy-free, if preferred)
½ cup cold butter, cubed
1 egg
½ cup milk (or almond milk)
1 tsp vanilla extract

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, coconut flour, baking powder, salt, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the chocolate chips.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow them to cool slightly before serving.

These scones are a chocolate lover’s dream.

The melty chocolate chips inside each scone provide a sweet, indulgent flavor that pairs wonderfully with the hearty, nutty taste of buckwheat.

They make an excellent treat for any occasion.

Gluten-Free Buckwheat & Orange Almond Scones

These gluten-free buckwheat and orange almond scones have a delightful combination of citrusy freshness and nutty richness.

The orange zest adds a refreshing brightness, while the almonds provide a crunchy texture and a deep flavor.

The buckwheat flour gives these scones a rustic base, making them the perfect breakfast or snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
Zest of 1 orange
¼ cup coconut sugar
½ cup chopped almonds
½ cup cold butter, cubed
1 egg
½ cup milk (or almond milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, salt, orange zest, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped almonds.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Let the scones cool for a few minutes before serving.

These orange almond scones are bursting with bright, citrusy flavor and the rich crunch of almonds.

The nutty buckwheat flour gives them a hearty texture, making them a filling and delicious treat.

They’re perfect for an energizing breakfast or as an afternoon snack with a cup of tea.

Gluten-Free Buckwheat & Cinnamon Apple Scones

These gluten-free buckwheat and cinnamon apple scones combine the warmth of cinnamon and the sweetness of fresh apples, creating a comforting treat that’s perfect for chilly mornings or cozy afternoons.

The buckwheat flour adds a rustic, hearty texture, while the apples provide moisture and natural sweetness.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ cup coconut sugar
1 apple, peeled and finely chopped
½ cup cold butter, cubed
1 egg
½ cup milk (or almond milk)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, oat flour, baking powder, salt, cinnamon, and coconut sugar.
Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped apple.
In a separate bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

The combination of cinnamon and apple creates a familiar, comforting flavor, while the buckwheat flour gives these scones an earthy richness.

The apples keep the scones moist, making them a delightful breakfast or snack that feels indulgent yet wholesome.

Gluten-Free Buckwheat & Coconut Lime Scones

These gluten-free buckwheat and coconut lime scones are a tropical delight, bringing together the rich flavor of coconut and the zesty freshness of lime.

The buckwheat flour adds a satisfying texture, while the coconut flakes and lime zest create a refreshing, slightly sweet combination that’s perfect for a light breakfast or snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup coconut flour
2 tsp baking powder
½ tsp salt
½ cup shredded unsweetened coconut
Zest of 1 lime
¼ cup coconut sugar
½ cup cold butter, cubed
1 egg
½ cup milk (or coconut milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, coconut flour, baking powder, salt, shredded coconut, lime zest, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

These scones are light, tropical, and full of refreshing flavor.

The coconut and lime create a bright, zesty taste, while the buckwheat flour adds a sturdy base.

They’re perfect for those looking for a unique, flavorful twist on a classic scone.

Gluten-Free Buckwheat & Sweet Potato Scones

These gluten-free buckwheat and sweet potato scones are rich, flavorful, and perfect for those who love hearty, vegetable-based baked goods.

The sweet potato provides natural sweetness and moisture, while the buckwheat flour gives them a dense, earthy texture.

The addition of cinnamon and nutmeg enhances the sweetness, making these scones perfect for a wholesome breakfast or a nourishing snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup coconut flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup mashed cooked sweet potato
¼ cup coconut sugar
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free alternative)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the mashed sweet potato, coconut sugar, egg, and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow them to cool slightly before serving.

These sweet potato scones are naturally sweet, with a smooth texture that pairs wonderfully with the spicy warmth of cinnamon and nutmeg.

The buckwheat flour adds depth and nuttiness, making these scones a hearty and satisfying option for breakfast or a light snack.

Gluten-Free Buckwheat & Ginger Pear Scones

These gluten-free buckwheat and ginger pear scones combine the delicate sweetness of pears with the spicy warmth of ginger.

The buckwheat flour adds a wholesome, hearty texture, while the ginger gives the scones a nice kick.

Perfect for fall mornings or as a light dessert, these scones are a cozy, flavorful treat.

Ingredients:

1 ½ cups buckwheat flour
½ cup rice flour
2 tsp baking powder
½ tsp salt
1 tsp ground ginger
¼ cup coconut sugar
1 pear, peeled and diced
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free milk)

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, rice flour, baking powder, salt, ground ginger, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the diced pear.
In a separate bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Let the scones cool slightly before serving.

The pears add a juicy sweetness that contrasts beautifully with the spicy ginger, while the buckwheat flour offers a hearty base.

These scones are the perfect balance of sweet and spicy, making them ideal for any occasion that calls for a comforting baked good.

Gluten-Free Buckwheat & Cranberry Orange Scones

These gluten-free buckwheat and cranberry orange scones combine the tartness of cranberries with the bright, citrusy zing of orange.

The buckwheat flour adds a rich, nutty flavor that balances out the fruity tang, making these scones a vibrant, refreshing treat for any time of the day.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
½ cup dried cranberries
Zest of 1 orange
¼ cup maple syrup
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free milk)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt.
Stir in the dried cranberries and orange zest.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the egg, maple syrup, and milk.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow them to cool slightly before serving.

These scones are bursting with the flavors of cranberry and orange, with the buckwheat flour providing a perfect base for these bold ingredients.

The sweetness of maple syrup and the tartness of cranberries combine for a well-balanced treat that’s perfect for holiday breakfasts or any special occasion.

Gluten-Free Buckwheat & Almond Joy Scones

These gluten-free buckwheat and Almond Joy-inspired scones are a decadent, nutty treat.

With the rich flavors of coconut, almonds, and a touch of chocolate, these scones are perfect for those who want something indulgent and sweet but still gluten-free.

The buckwheat flour adds a hearty texture, while the mix of coconut and almonds makes for a truly satisfying treat.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
¼ cup shredded unsweetened coconut
¼ cup chopped almonds
¼ cup mini chocolate chips
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
Stir in the shredded coconut, chopped almonds, and chocolate chips.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Let the scones cool slightly before serving.

These scones are a deliciously indulgent option for anyone who loves the classic Almond Joy candy bar.

The combination of coconut, almonds, and chocolate is a perfect match for the earthy buckwheat flour, making these scones a treat for special occasions or whenever you’re in the mood for something extra sweet and nutty.

Gluten-Free Buckwheat & Lemon Blueberry Scones

These gluten-free buckwheat and lemon blueberry scones are a refreshing, zesty treat perfect for spring and summer.

The tartness of the blueberries is complemented by the bright, citrusy zing of lemon zest, while the buckwheat flour adds a rich, nutty flavor.

These scones are a delightful breakfast option or an afternoon snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup oat flour (gluten-free certified)
2 tsp baking powder
½ tsp salt
Zest of 1 lemon
¼ cup coconut sugar
½ cup fresh or frozen blueberries
½ cup cold butter, cubed
1 egg
½ cup milk (or almond milk)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buckwheat flour, oat flour, baking powder, salt, lemon zest, and coconut sugar.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
Gently fold in the blueberries.
In a separate bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Let the scones cool slightly before serving.

These lemon blueberry scones offer a burst of fresh, fruity flavor with every bite.

The tangy lemon zest and juicy blueberries balance beautifully with the hearty buckwheat flour.

They’re the perfect scone to enjoy with a cup of tea or coffee in the morning.

Gluten-Free Buckwheat & Maple Pecan Scones

These gluten-free buckwheat and maple pecan scones are a rich, nutty treat that’s perfect for breakfast or a decadent snack.

The earthy buckwheat flour pairs wonderfully with the sweet maple syrup and crunchy toasted pecans, making these scones a comforting and flavorful option for any occasion.

Ingredients:

1 ½ cups buckwheat flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
¼ cup chopped toasted pecans
¼ cup maple syrup
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt.
Stir in the toasted pecans.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the egg, maple syrup, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

The rich sweetness of maple syrup and the crunchy toasted pecans make these scones indulgent and satisfying.

The buckwheat flour adds depth and texture, creating a wholesome, filling treat that’s perfect for any time of the day.

Gluten-Free Buckwheat & Spiced Pumpkin Scones

These gluten-free buckwheat and spiced pumpkin scones are the ultimate fall treat.

The warm, aromatic spices of cinnamon, nutmeg, and cloves pair perfectly with the sweet, creamy pumpkin puree.

The buckwheat flour gives the scones a hearty, rustic texture, making them a great choice for cozy mornings or as a festive snack.

Ingredients:

1 ½ cups buckwheat flour
½ cup coconut flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup pumpkin puree
¼ cup coconut sugar
½ cup cold butter, cubed
1 egg
½ cup milk (or any dairy-free milk)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the buckwheat flour, coconut flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, coconut sugar, egg, and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface, shape it into a disc, and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 18–20 minutes or until golden brown.
Allow the scones to cool slightly before serving.

These pumpkin scones are full of rich, autumnal flavors with the comforting spices making every bite feel like a warm hug.

The addition of buckwheat flour creates a deliciously hearty texture that complements the creamy pumpkin.

Perfect for Thanksgiving breakfast or a fall treat to enjoy with a warm beverage.