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  • 執筆者の写真Michie

#185 / Oat & Buckwheat Scones (vegan & gluten free) / オーツ麦とそば粉のスコーン (ヴィーガン&グルテンフリー)


vegan scone
ヴィーガン&グルテンフリー スコーン














* 豆乳ヨーグルト 大1

* メープルシロップ 大1.5

* 溶かしたココナッツオイル 大3

* 塩 ひとつまみ

* オーツ粉 60g

* そば粉 30g

* ベーキングパウダー 小1/2

* レーズン 大2


1. オーブンを180度に予熱する。

2. ボールに豆乳ヨーグルト、メープルシロップ、ココナッツオイル、塩を加えてよく攪拌してしっかり乳化させる。

3. オーツ粉、そば粉、ベーキングパウダーを加えてゴムベラで一つにまとめる。

4. 途中レーズンも加えてまとめる。

5. クッキングペーパーの上に取り出して厚み1.5cm程度に伸ばし、5cm直径の型で抜く。

6. 余った生地は再度まとめて型抜きする。

7. オーブンの天板にクッキングシートをしき、スコーン生地をのせ、180度で20分焼く。


Very light scones made of oats and buckwheat flour.

It seems a little difficult to give them a name because of this interesting texture. I used a scone mold to cut them out, so I called them scones.

They are much lighter than scones and thicker than cookies.

Anyway, they are delicious! They are a bit like polvorons.

Crispy when freshly baked. After a while, they become moist and easily broken in your mouth.

Full of protein, vitamin B1, and fiber, oats and buckwheat are delightfully nutritious.

If you don't have powdered oats or buckwheat on hand, you can also grind the oatmeal and buckwheat seeds in a blender to a powder.

This gluten-free vegan scone is easy and quick to make.

I used a mold this time to cut out the scones, but it's even easier if you roll it out and cut it with a knife.

I use refined coconut oil but if you like the smell of coconut, use normal coconut oil.

It's also fun to replace the raisins with chocolate chips or nuts.


Ingredients (for 6-7 scones, 5cm diameter round)

* 1 tbsp soy yogurt

* 1.5 tbsp maple syrup

* 3 tbsp coconut oil (melted)

* a pinch salt

* 60g oatmeal

* 30g buckwheat flour

* 1/2 tsp baking powder

* 2 tbsp raisins


1. Preheat an oven at 180 C.

2. Add soy yogurt, maple syrup, coconut oil, and salt to a bowl and stir well to emulsify thoroughly.

3. Add the oat flour, buckwheat flour, and baking powder and mix with a spatula to combine.

4. Add raisins and mix well.

5. Put the dough onto a sheet of parchment paper, roll out to a thickness of about 1.5 cm, and cut out with a 5 cm diameter mold.

6. Roll out the excess dough again and mold until all the remaining dough is done.

7. Place the dough on an oven tray lined with parchment paper in the oven and bake at 180°C for 20 minutes.


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