Ingredients for Quinoa Hazelnut Scones
- Whole Wheat Pastry Flour
- 1 ½ cups Quinoa Flour
- ¼ cup plus 1 tablespoon granulated sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 ½ tsp Ground Cinnamon
- ½ cup (1 stick) cold Unsalted Butter
- ½ cup chopped Hazelnuts
- ½ cup Milk
- 1 large Egg
- as needed Milk for brushing
- ½ cup all-purpose flour
- as needed melted butter for brushing
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How to Make Quinoa Hazelnut Scones
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together 1 ½ cups quinoa flour, ½ cup all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in ½ cup chopped hazelnuts.
- In a separate bowl, whisk together ½ cup milk and 1 large egg. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 7-8 times. Avoid over-kneading.
- Pat the dough into a ½-inch thick circle. Brush the top with milk or melted butter.
- Cut the dough into 6-8 wedges. Sprinkle generously with a mixture of 1 tbsp granulated sugar and ½ tsp ground cinnamon.
- Place scones on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for a few minutes before serving warm.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
42g
Fat
44g
Carbs
10g
