Gluten-Free Buckwheat Scones with Cardamom and Cherries

June 16, 2011
1 Ratings
  • Makes 10-12 scones
Author Notes

Many years ago in an email from Whole Foods, I came across a cherry and cardamom scone recipe made with spelt flour. It quickly became a family favorite, made for first days of work and school and for birthdays. My mother is allergic to wheat, however, so I've adapted this recipe to work around her needs and to further hone it to our tastes. It's really delicious alone or with cherry jam. I generally make my own jam but there are some very good brands on the market. Just get one without too much sugar! These freeze beautifully too- since they're a bit time-consuming, make a whole batch or even double it, and just freeze them as soon as they're cool. —em-i-lis

What You'll Need
  • 1/2 cup rolled oats (not instant or quick)
  • 2 cups buckwheat flour
  • scant 1/2 cups natural brown cane sugar
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 teaspoon ground Guatemalan cardamom
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5-6 tablespoons unsalted butter, softened and cut into small cubes
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dried cherries, chopped
  1. Preheat oven to 400 F. Line a large baking sheet with a silpat (or parchment or cooking spray) and set aside.
  2. In a blender, pulverize 1/4 cup of the oats into a rough flour. Put them and the remaining 1/4 cup of unblended oats into a large mixing bowl. Add the flour, sugar, baking powder, cardamom, baking soda and salt, and whisk until well combined. Using two knives or your fingers, blend the butter into the flour mixture until well incorporated.
  3. In a smaller mixing bowl, lightly beat the egg, and then whisk in the vanilla and buttermilk. Add this to the flour mixture, stirring to combine. Fold in the cherries.
  4. Using a large spoon (soup spoon or the like), scoop out balls of dough and place in rows on the silpat-lined pan. Flatten slightly. Each should be about the size of your palm. Place pan in the oven and bake 17-18 minutes until scones are firm on top but not hard or crunchy. Cool slightly and serve.

See what other Food52ers are saying.

  • em-i-lis
  • Gina
  • Peter Nelson
    Peter Nelson
  • valn

9 Reviews

Gina December 15, 2022
I followed the recipe to a T. The flavor was there but they were extremely dry even thou I baked them at the minimum time. I am wheat sensitive and was so excited to try them. It was disappointing. Is there some way to adjust this recipe?
Peter N. December 15, 2022
I should have noted in enthusiastic comment: I literally doubled the quantity of buttermilk (1/2 - 1 cup) to get a workable dough. Then…they’re great!
Gina December 15, 2022
Thank you. I can’t wait to try them again!
Peter N. August 23, 2014
These are fantastic, thanks! I used dried cranberries in place of the cherries with good results.
em-i-lis August 23, 2014
Hi Peter, I'm so glad you liked this recipe. Thanks so much for letting me know!
valn September 8, 2013
I like the recipe because it seems so "normal". The cardamom is a nice touch. The scones are on my list to bake this week.
valn September 8, 2013
Or rather, the machines that process oats are contaminated by wheat and other gluten sources, so it is extremely rare to find oats that are not contaminated.
em-i-lis September 8, 2013
i appreciate your clarification because pure oats are gluten free. you are correct that commercial brands often contaminate oats during production because they're also handling gluten-containing foods. However, if an individual is living a GF life, whether b/c of celiac or other reason, he/she likely has access to pure oats.
valn September 8, 2013
I think that oats do have gluten, so this does not sound like a recipe for people with a gluten restriction.