Red, White and Blueberry Quinoa Scones
Create a Happy Independence Day with these healthy treats, Red, White and Blueberry Quinoa Scones. Filled with seasonal raspberries, blueberries and protein-packed quinoa, these scones are great for any meal, or as a flashy treat for your neighborhood get-together.
Red, White and Blueberry Quinoa Scones
Author/Source:
Kristi @ Onceamonthmom.com
Ingredients:
- 1 tablespoons butter, melted
- 1 tablespoons honey
- 0.5 cups cooked quinoa
- 0.375 cups milk
- 0.875 cups whole wheat flour
- 2 teaspoons baking powder
- 0.25 cups blueberries
- 0.125 cups raspberries
Directions:
Mix together butter, honey and quinoa (cooled). Add milk slowly and stir until combined. Fold in berries. Mix together flour and baking powder, then add to wet ingredients. If the mixture seems too moist, add a little more flour (it depends how moist your quinoa is). The mixture should form a ball of dough. Roll out to 1″ thick and cut in wedges. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
Freezing Directions:
AFTER baking, divide among freezer bags and freeze. To serve: Thaw. Reheat in microwave for 15-30 seconds.
Servings: 4
**conversion chart image provided by Erik Spiekermann
I just tried this recipe and wow we’re the measurements off! I’m not sure if there is a major typo somewhere in the ingredient list but after adding in an extra 0.5 cups of flour I still had a fairly wet dough…. I currently have drop biscuts in the oven instead of scones. Just wanted to give anyone a heads up that this is potentially wasteful recipe…. I’ll stick to a regular scone recipe and fold in the extras last! Complete flop!