Quinoa Currant Scones

Phyllis Stanley – Nutritional Bread Baking

  • 1 cup Quinoa flour (grind fresh)
  • 1 cup Spelt flour
  • 1/3 cup Maple syrup
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Baking powder
  • 1/2 cup Soft butter
  • 1/2 cup Buttermilk, plus some for brushing
  • 2 tsp Orange zest for top of scones
  • 1/2 cup Yellow raisins

Recipe Instructions

In Bosch mixer with cookie paddles, mix above ingredients until moistened. Place dough on lightly floured board and roll to 3/4″ thick. Using a 2″ round cookie cutter, cut out circles of dough. Place on parchment paper. Brush tops with buttermilk. Preheat oven then bake at 425° for 12-15 minutes or until golden brown.

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