Rosemary-Buckwheat Scones

Name: Rosemary-Buckwheat Scones
Yield: Makes 8–10 Scones
Ingredients: 1 tablespoon minced fresh rosemary, plus 1 teaspoon minced rosemary for the topping; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; 1½ teaspoons baking powder; 1 cup (3½ oz/105 g) sorghum flour; 2 tablespoons almond meal; ½ teaspoon freshly ground black pepper, plus more for sprinkling; 3 tablespoons firmly packed brown sugar; 1 teaspoon xanthan gum; ¾ teaspoon baking soda; 1 large egg; ⅔ cup (2½ oz/75 g) plain low-fat yogurt; 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ½ teaspoon kosher salt, plus more for sprinkling; ¼ cup (1 oz/30 g) buckwheat flour

Preparation info

Makes
8–10
Scones

Difficulty
Easy

Appears in

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 (3½ oz/105 g) sorghum flour

Dessert
Vegetarian
Gluten-free
Breakfast

Method

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