Strawberry and Quinoa Scones

Scones make for a healthy alternative to cookies or biscuits.

Strawberry and Quinoa Scones

These scones are full of goodness boasting quinoa, rye, wholemeal flour and coconut oil.

Strawberry and Quinoa Scones

Strawberries and lemon give the traditional scone a fresh twist. And no need for jam. Strawberries included – calories saved!

Strawberry and Quinoa Scones

Strawberry and Quinoa Scones

YIELD: 8 – 10 scones

PREP: COOK: TOTAL TIME:

These scones make for a healthy alternative to cookies or biscuits.

What You Need:

1/2 cup cooked quinoa
1/2 cup wholemeal flour
1/2 cup rye flour
1/4 cup raw cane sugar
1 tbsp baking powder
4 tbsp coconut oil
1/2 cup unsweetened coconut milk
1 tsp freshly squeezed lemon juice
1/2 tsp pink Himalayan salt
4-5 fresh strawberries


What to Do:


  1. Preheat the oven at 220°C/425°F.


  2. In a food processor add the rye and wholemeal flour, the baking powder, the raw cane sugar and the coconut oil, and process to obtain fine crumbles. Add the cooked quinoa, the unsweetened coconut milk and freshly squeezed lemon juice, and pulse to obtain a thick dough.


  3. Wash the strawberries with plenty of water, then cut them in cubes.


  4. Remove the dough from the food processor, and place it on a well floured surface. Add the strawberries and knead the dough two or three times, to incorporate.


  5. Roll the dough into a 1 inch high rectangle and cut it in squares, circles or any other shape you prefer. Line them on a baking sheet covered with parchment paper, and bake for 15-20 minutes. Allow scones to cool before serving.

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Strawberry and Quinoa Scones was last modified: August 3rd, 2015 by the team