Makes 10 | Prep 20 mins | Cook 20 mins
5 tbsp cooked quinoa (see cook’s tip)
130g unbleached plain flour
60g plain wholemeal flour
2 tsp baking powder
½ tsp salt
45g non-hydrogenated margarine, chilled
1 tbsp coarse polenta
110ml buttermilk (made from 110ml soya milk mixed with ½ tsp apple cider vinegar and left to rest for 5–10 mins)
30g dried fruit of your choice (raisins, dates, etc.)
3 tbsp brown rice or agave syrup
Quinoa scones
1. Preheat the oven to 200C/fan 180C/gas 6. Line a baking sheet with parchment paper.
2. Sift together the flours, baking powder and salt in a bowl.
3. Add the margarine and rub it into the dry ingredients until the mixture resembles fine breadcrumbs. Stir in
the quinoa and coarse polenta.
4. In a separate bowl, mix the buttermilk, dried fruit and syrup. Pour it into the dry ingredients and mix briefly with a spatula until you get a soft dough.
5. Divide the dough into 10 spoonfuls and drop on to the prepared baking sheet, leaving a little space between them. Pat down the tops to neaten each one.
6. Bake in the preheated oven for 15–20 minutes or until risen and golden. Allow to cool slightly on the
baking sheet.
7. The scones are great served warm, fresh from the oven with a dollop of jam, but they are also yummy eaten cold, reheated in the oven, or toasted just before serving.
Cook’s tip If you want to cook the quinoa from scratch, boil 250ml water in a saucepan, then add 90g quinoa and a pinch of salt. Lower the heat and simmer for 20 minutes or until the quinoa has absorbed all the water. Allow the quinoa to cool.