Healthy Buckwheat Scones with Currants and Orange Zest

These healthy scones combine the nutty flavor of buckwheat pancake mix with the sweetness of dried currants and the bright zest of orange. With flax meal standing in for eggs, these scones are not only delicious but also vegan and gluten-free, making them a perfect guilt-free treat for any time of day.

Ingredients:

• 1 cup buckwheat pancake mix
• 1/2 cup dried currants
• 1 tablespoon orange zest
• 1/4 cup flax meal
• 3/4 cup water (or non-dairy milk)
• 1 tablespoon maple syrup (optional for sweetness)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the buckwheat pancake mix, flax meal, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the water (or non-dairy milk) and maple syrup together.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the dried currants and orange zest gently to avoid overmixing.
6. Scoop the dough onto the prepared baking sheet, forming 8 equal mounds.
7. Bake for 15-20 minutes or until the scones are lightly golden and firm to the touch.
8. Remove from the oven and let cool on a wire rack before serving.