Dairy-free, Gluten-free, Soda-free & Low-fat Scones

• In a large bowl, mix 200g of buckwheat flour with 2 tablespoons of sugar and 1 tablespoon of melted coconut oil.

• Make a well in the centre and crack in 2 eggs and a teaspoon of vanilla extract, whisk until the consistency is like bread crumbs.

• Pour in almond milk, a little at a time whilst whisking until it is creamy, airy cake batter mixture.

• Spoon mixture into a muffin tray and cook for 15-20 minutes or until golden and cooked inside.

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