Quinoa Hazelnut Scones
Delight your taste buds with these wholesome and nutty Quinoa Hazelnut Scones, a perfect fusion of earthy quinoa flour and rich, toasted hazelnuts. These rustic, golden-brown scones are infused with a hint of vanilla and balanced sweetness, making them an ideal treat for breakfast or an afternoon snack. With a tender crumb and a slightly crisp exterior, they come together effortlessly in just over half an hour. Nutrient-rich quinoa flour not only adds a protein boost but also lends a subtle nuttiness that pairs beautifully with the crunchy hazelnut pieces. Serve these scones warm with a dollop of butter or your favorite jam for a comforting, homemade indulgence. Perfect for gluten-conscious bakers (with a simple flour substitution), these scones are a unique twist on a classic recipe that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 200 grams quinoa flour
- 50 grams all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 0.5 teaspoons salt
- 90 grams unsalted butter, cold and cubed
- 80 grams hazelnuts, chopped and toasted
- 120 milliliters milk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the quinoa flour, all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped and toasted hazelnuts, ensuring they are evenly distributed.
In a separate bowl, whisk together the milk, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry mixture. Use a fork or spatula to gently combine until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead just until it comes together. Pat the dough into a circle about 2.5 cm (1 inch) thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges like a pie.
Transfer the scones to the prepared baking sheet, placing them slightly apart. Brush the tops lightly with milk to encourage browning.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool for 5-10 minutes on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature with butter, jam, or cream.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 47.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 392 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
