Published on August 16th, 2014 | by Margaret Pardoe0
Buckwheat is a fruit seed not a cereal grain and is gluten free!
But it can be used in a similar way to wheat flour in lots of recipes.
It also has a low glycaemic load (GL), so it doesn’t make your blood sugar levels rise too quickly and is digested slowly keeping you feeling full for longer.
Over the last few days I’ve made buckwheat pancakes for breakfast, fresh apricot upside-down buckwheat pudding, a couple of buckwheat fairy cakes from the leftover cake mixture with cream cheese frosting. And, on a wet and windy afternoon, buckwheat scones!
10 oz ( 300g / 2 cups) buckwheat flour
4 oz cold butter (110g / 1 stick)
2oz (60g / 1/3 cup) raw cane sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon xanthum gum
2 large free range eggs
approx 1.5 fl.oz (40mls / 1/4 cup) yogurt (if the mixture is too wet add a little more buckwheat flour)
1 teaspoon vanilla essence
Put all the dry ingredients into a big bowl and stir together
Cut the cold butter into small cubes and add to dry mix
Rub the butter into the dry ingredients until the mixture resembles breadcrumbs
Meanwhile whisk the eggs, yogurt and vanilla essence together until frothy
Pour the mixture into the dry ingredients and fold in
Add a little more buckwheat flour if the mixture is too wet
Divide the mixture into 8 or 10 balls
Flatten each scone onto a greased baking tray
Next switch on the oven – 150 degrees or gas mark 4
Leave the scones to rest for about 15 minutes whilst the oven heats up
Bake the scones for 15-20 minutes
Cool on a wire tray
Serve with butter or clotted cream and jam or fresh berries