Quinoa Yogurt Scones

by Edward Daniel
Caption of Quinoa Yoghurt Scones. Image by Edward Daniel (c).

Quinoa Yogurt Scones I love because of their softness, moisture and density.  These are best served with some cream and jam and make a perfect addition to afternoon tea.

Caption of Quinoa Yoghurt Scones. Image by Edward Daniel (c).
Quinoa Yogurt Scones I love because of their softness, moisture and density.  These are best served with some cream and jam and make… Gluten Free Quinoa Yogurt Scones European #
Serves: 6 to 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 75g sultanas
  • 75ml filtered water
  • 200g quinoa
  • 100g millet
  • 75g raw unrefined cane sugar
  • 30g flaxseeds
  • 3tsp baking powder
  • pinch of salt
  • 100g yogurt
  • 20ml olive oil

Instructions

  1. Soak the sultanas in filter for 30 minutes.
  2. Preheat the oven to 180 degrees Celsius or if you have a convention oven to 160 degrees Celsius.
  3. Line a baking tin with some baking paper.
  4. Ground the quinoa, millet, sugar and flaxseeds in a high-speed blender and transfer to a large mixing bowl. Stir in the baking powder and salt.
  5. Add in the yogurt and oil. Knead for about three or four minutes.
  6. Place the dough between two baking sheets and roll into ¾ inches thickness. Use a 2.5 cutter. There should be about 6 or 8 scones that turn out from the batch.
  7. Bake in the oven for about 10 minutes.
  8. Serve with vegan cream cheese or just with some jam.

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