Rosemary-Buckwheat Scones

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Preparation info

  • Makes

    8–10

    Scones
    • Difficulty

      Easy

Appears in

Gluten-Free Baking

Gluten-Free Baking

By Kristine Kidd

Published 2015

  • About

Fresh rosemary, coarsely ground black pepper, extra-virgin olive oil, and earthy buckwheat combine to make a hearty, savory accompaniment to eggs or other breakfast dishes. All scones are best the day they are made, but these will keep in an airtight container for up to 3 days. Reheat them in a 300°F (150°C) oven for about 8 minutes.

Ingredients

Extra-Virgin Olive Oil for Brushing

  • 1 cup ( oz/105 g) sorghum flour

Method

  1. Preheat the oven to 375°F (190°C). Brush a 9-inch (23-cm) metal pie pa