Gluten-Free Buckwheat Scones
1 tsp bicarbonate of soda
4 tbsp agave syrup
1 tbsp olive oil
1 lemon, grated rind and juice
150ml of tepid water
For serving:
Strawberry jam
Vegan whipped cream
- Preheat the oven to 200/180 fan and line a baking tray with parchment paper.
- In a bowl, mix the flour and bicarbonate of soda until combined.
- Add the agave syrup and olive oil into the bowl and mix using a fork until you reach a breadcrumb consistency.
- Grate in some lemon rind and add it to the bowl.
- Squeeze the lemon juice into a jug and add 150ml of water, then slowly add into the bowl whilst gently stirring the ingredients all together to make a soft dough.
- Spoon the dough into small round piles onto the tray, gently shape the piles into circles and brush the tops with water.
- Place the tray into the oven for 15- 20 minutes or until golden brown.
- Once baked, remove from the oven and place on a cooling rack.
- Finally, top with some strawberry jam and whipped cream then you are ready to enjoy this delicious classic treat.