Traditional British Quinoa Scones
A nutritious twist on classic British scones, with quinoa adding a boost of protein and fiber.
Ingredients
- ●1 1/2 cups quinoarinse and dry before using
- ●2 cups all-purpose flour
- ●1 cup sugar
- ●2 teaspoons baking powder
- ●1 teaspoon salt
- ●1/2 cup butterchilled and cut into small pieces
- ●1 cup heavy cream
- ●1 large egg
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the quinoa, flour, sugar, baking powder, and salt.
- 3
Add the chilled butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together the heavy cream and egg until well combined.
- 5
Pour the cream mixture into the dry ingredients and stir until the dough comes together in a shaggy mass.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 7
Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- 8
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- 9
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown.
- 10
Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes before serving.