Gluten-Free Scones with Orange Zest and Hazelnuts

By Taverne

Gluten-Free Scones with Orange Zest and Hazelnuts
The perfect mid-morning treat as the weather starts to cool, a scone fresh out of the oven is a thing of true beauty. This gluten-free version swaps traditional flour for oats and buckwheat flour, and sees the addition of orange zest and hazelnuts.


Serves 12



400g oats

60g buckwheat flour

1 ¼ tsp baking soda

¼ tsp salt

2 tbsp sugar

Zest of 1 orange

2 heaped tbsp hazelnuts

70g cold butter

200ml milk or plant-based milk



  1. Pre-heat the oven to 220°C (200°C fan forced).
  2. Mix all the dry ingredients in a baking bowl. Stir in hazelnuts. Cut the cold butter in small cubes and crumble into the flour mix. Add milk and stir to a soft dough.
  3. Use your hands to form the dough into a circle and place in a lined 24-cm baking tin.
  4. Press the dough down, cut into four pieces with a knife, brush with water and put in the oven for 20 minutes. The scones are best eaten lukewarm, fresh from the oven.



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