Name: Gluten Free Buckwheat Cheddar Cilantro Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Ingredients: 1 cup gluten free flour blend; 1/2 cup buckwheat flour; 2 tablespoons chia seeds; 2 teaspoons baking powder; 1/4 teaspoon salt; 5 tablespoons butter, cold; 1/2 cup shredded cheddar; 1/2 cup milk; 2 tablespoons fresh cilantro, chopped; 2 large eggs

Pin200

Yum9

Shares 219

On a cold day, nothing is better than a bowl of hot soup. These gluten free buckwheat cheddar cilantro scones are delicious to dip into the soup :-).

I love this time of year when I can cozy up to a hot bowl of soup. January is National Soup Month and I can’t think of a better way to celebrate than to enjoy a big bowl of Boulder Organic soup!

These gluten free buckwheat cheddar cilantro scones are perfect to dunk into this Boulder Organic tomato soup

Are you a dipper? If you like to dip bread or crackers into your hot soup, you are a dipper :-). I come from a family of dippers, and I am so excited to share this easy gluten free scone recipe for you. Now you will have something yummy to dip into your soup!

(*Please note that this post is sponsored by the super healthy and delicious Boulder Organic. All slurping, totally satisfied opinions are my own, and the teen age boys who eagerly helped me eat up this soup!)

Buckwheat flour

I haven’t used buckwheat flour in a long time. You can buy buckwheat flour at any grocery store. This is one of the flours that sounds like gluten because of its name, but it is naturally gluten free. It gives these gluten free scones a rustic flavor that is savory and delicious.

Can I just tell you how much I love this soup? Boulder Organic’s organic and non-GMO soups are a tasty fresh option for a quick dinner or meal starter. And to make it even better, it is certified gluten free. The facility where Boulder Soup makes their soup is zero waste, SQF Level 3 certified and dedicated organic and gluten-free. No cross contamination worries! The company also offers soup varieties that are vegan, vegetarian and dairy-free. Something for everyone :-).

If you have read my blog before, you will know that I stand behind any company that gives back. Not a lot of companies do this, but charity is hugely important to me and I like to support the businesses that give back. Boulder Soup partners with Community Food Share, and other non-profits. In 2015 they donated over 80,000 servings of fresh organic soup. That is a lot of hungry mouths fed.

This soup is so easy to enjoy in just minutes. Just pour it into a pan and heat it up. When you look for this soup in stores, don’t look in the canned soup aisle, this fresh soup is in the refrigerated section. Boulder Organic makes over 18 different soups, so you will always have a delicious variety of soup to enjoy.

I bought the roasted tomato basil and the red lentil dahl soups to try. The roasted tomato basil soup is so good with these savory scones!

Are you ready to make some scones to dip into this soup?

How to make savory gluten free scones:

Add all of the dry ingredients to a bowl.

With a pastry blender, cut in the butter.

Add the rest of the ingredients, cilantro, eggs, milk, and cheddar cheese.

Roll the dough into a circle on a piece of parchment paper. Cut the wet dough into wedges and bake.

The color of these scones is not “pretty”. Buckwheat has a brownish color and that makes these scones almost a greyish brown color. Don’t let the color fool you, these scones are delicious.

Gluten Free Buckwheat Cheddar Cilantro Scones

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Easy savory gluten free buckwheat cheddar cilantro scone recipe.

Course: Snack

Cuisine: American

Servings: 6 people

Calories: 272 kcal

Author: Sandi Gaertner

Ingredients

1 cup gluten free flour blend
1/2 cup buckwheat flour
2 tablespoons chia seeds
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter, cold
1/2 cup shredded cheddar
1/2 cup milk
2 tablespoons fresh cilantro, chopped
2 large eggs

Instructions

Preheat the oven to 350 degrees.
In a bowl, add all dry ingredients and whisk to blend.
Add the cold butter and use a pastry blender to cut the butter into the dry ingredients until the butter is in tiny chunks.
Add the rest of the ingredients. Form a ball on a piece of parchment paper.
Flatten the dough to a circle shape about 1 1/2 inches thick.
Use a sharp knife to cut the dough into wedges. Lift the parchment paper and set onto a cookie sheet.
Bake for 25 minutes until done. Use a knife to re-cut the cut lines. Serve warm and dip into a bowl of tomato soup.