Strawberry Scones with Quinoa

How to Prepare Quinoa for Baking This Healthy Tea Time Treat

© Jennifer Wickes

Mar 17, 2009

Strawberries are coming now that Spring is on its way. These plump and sweet berries are tasty and packed with nutrition, from Vitamins A and C, folic acid and iron. When choosing your strawberries, make sure none of them are dried, shrivelled or moldy. Store unwashed berries in the refrigerator in a single layer. Most recipe require the hull to be removed. Just gently cut the green out and using a straw to push the hull out.

Quinoa is a superfood loaded with fiber, essential fatty acids, such as omega-3 and omega-6; nine essential amino acids; half a day's worth of protein and iron; with manganese, zinc, potassium, magnesium, phosphorus, B vitamins and Vitamin E. This power grain cooks like rice but in half the time, but quadruples in volume!

Basic Quinoa Preparation

• 2 cups water
• 1 cup quinoa

1. Wash quinoa in cold water to remove a naturally occurring component which adds bitterness.
2. Combine water and quinoa in a pot. Bring to a boil.
3. Reduce heat, cover and simmer for 10 - 15 minutes.

When making scones, there are few tips that one should remember:

• Avoid over-working your batter. When you overwork your batter, the gluten is activated in the scones and begins to toughen.
• If using dried fruit, soak them in a boiling liquid for 5 to 10 minutes. Water is a safe choice, but liqueurs and juices are an option.
• When working your butter into your dough, use a pastry blender or two knives. When using fingertips, the heat of your hand melts the butter and the scone does not become flaky.

Strawberry Scones with Quinoa

Ingredients

• 1/2 cup buttermilk, chilled
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cup flour
• 1/2 cup quinoa, cooked and cooled
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled
• 1 cup strawberries, hulled and sliced or dried

Method

1. Preheat oven to 375 degrees, and adjust the oven rack to the middle shelf.
2. In a small bowl, beat buttermilk, egg and vanilla.
3. In a larger bowl, sift flour into a bowl. Whisk in sugar, baking powder and salt. Thoroughly incorporate the quinoa. Rub the butter into the flour mixture. Gently toss the strawberries into the flour mixture.
4. Fold the wet ingredients into the dry ingredients.
5. Gently knead on a lightly floured surface. Form into a 7-inch circle, approximately 1-inch thick. Using a pizza cutter (or other sharp knife), cut the dough into 8 wedges.
6. Transfer wedges to a prepared baking sheet and bake 15 minutes, until the scones are golden brown and a toothpick inserted in the center has a few crumbs on it.
7. Serve scones immediately.
8. Store in an airtight container for 2 - 3 days, or freeze up to a month.

Yields: 8 scones

For more information: Wicked Scrumptious Strawberry Scones, Quinoa, Strawberries, Quinoa Recipes and Scones for Teatime.

Strawberry Scones with Quinoa

Strawberry Scones with Quinoa

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