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Honey and Lemon Buckwheat Scones

Makes 9 scones

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Wholemeal, Without crystal sugar


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  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Put the flour and baking powder into a bowl, and blend together well.
  3. Drizzle the honey and oil over the flour and blend with a fork until the mixture resembles breadcrumbs.
  4. Grate the lemon into the bowl, add the pine nuts and stir to combine.
  5. Squeeze the lemon into a jug and add water to make 150 ml of liquid.
  6. Pour the liquid into the bowl and stir to make a soft, spongy mass of dough.
  7. Spoon the dough into 9 piles on the prepared baking tray.
  8. Gently tease the piles of dough into circles and brush the tops with water.
  9. Bake for 22–25 minutes.


Large oven tray, parchment


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

22-25 minutes

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