These could not be easier, really. You toss the ingredients together, stir, and plop dollops of the dough onto a hot pan. Flip. Done! They're essentially pancakes, but somehow, magically, they turn into scones in the pan. They are slightly sweet (made less so depending on how much sugar you want to add) and beautifully grainy, turning golden and crumbly as they cook. I used a combination of buckwheat and millet flour, but I think you could try it with any other grainy gluten-free flours (such as sorghum). They even hold up pretty well; I was able to cut them in half and make an egg sandwich out of one, and it didn't fall apart in my hands as so many gluten-free breads tend to do. I made them a bit sweet, so they turned out tasting like more like a teatime snack than real bread, but they were delicious nonetheless! Perfect drizzled with honey or with strawberry jam spread over a piece hot from the stove.
Buckwheat Millet Griddle Scones (Adapted from "The South African Cookbook for Allergies and Food Intolerance")
½ cup buckwheat flour
½ cup millet flour
¼ cup fine maize meal
Dash of salt
1/8 – ¼ cup raw brown sugar, depending on how sweet you want them to be
¼ tsp. baking powder
100 ml water
15 ml oil
1 medium egg, beaten
Combine all the dry ingredients in a bowl and mix well. In a separate bowl, combine the water, oil, and egg and mix well. Pour the wet ingredients into the dry ones and mix to form a soft, sticky dough.
Heat a nonstick frying pan on high until hot. Rub a little oil into the palms of your hands and shape 6 flat cakes from the dough. Place 3 at a time in the frying pan and close the lid. Reduce the heat to medium. Cook scones for 3 – 4 minutes and then cook on the other side for another 4 minutes. Serve piping hot; split and serve as preferred. You can also store these in the fridge