Buckwheat Honey Scones

large baking tray, 2 x mixing bowls and jug

200g Doves Farm Organic Wholemeal Buckwheat Flour
1 tsp Doves Farm Bicarbonate of Soda
4 tbsp honey
1 tbsp olive oil
1 lemon, grated rind and juice
2 tbsp pine nuts
tepid water
oil, for tray

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a large baking tray or insert a baking liner.
3. Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another bowl.
4. Add the honey and oil to the flour and, using a fork, blend everything together until the mixture resembles breadcrumbs.
5. Grate the lemon rind into the bowl, add the pine nuts and stir to combine.
6. Squeeze the lemon into a jug and add water to make a total of 150ml of liquid.
7. Pour the liquid into the bowl and gently stir to make a soft mass of dough. Avoid overmixing.
8. Quickly spoon the dough into 9 round piles on the prepared baking tray.
9. Gently tease the piles of dough into circles and brush the tops with water.
10. Bake for 15-20 minutes.