This is quick and easy recipe that I learnt a a recent baking lesson at Le Pain Quotidien. It’s a clever way to use 2 highly on trend ingredients spelt flour and quinoa. The way this is made yields 4 very large scones. You can easily divide this into 6 to make a few smaller ones as you wish.
If you wanted to make more refined looking scones, you can always roll the dough out onto a floured surface and cut into circles. The presentation is up to you. The rustic hand shaped scones actually looked quite inviting.
Eating them straight out the oven was delicious and crumbly. If you make a bigger batch, you can always freeze some and reheat in the oven when you need them.
Spelt Quinoa Scones
- 62 g Spelt flour
- 148 g plain flour
- 24 g quinoa used dry in this recipe but you can use boiled quinoa too
- 40 g currants
- 32 g almonds sliced
- 10 g baking powder
- 2 g salt
- 25 g sugar
- 82 g unsalted butter
- 20 g whole egg room temperature
- 100 ml full fat milk
- Preheat oven to 180C
- In a bowl, combine the flour, quinoa, baking powder, salt and sugar
- Cut butter into cubes and add to the dry mixture. Rub in until the mixture resembles course crumbs.
- Add currents and almonds. Mix to incorporate.
- Combine eggs and milk.
- Add to the mixture and stir just enough to combine. Do not overwork the dough.
- Divide the dough into 4 portions.
- Either roll out the dough or roughly form into rock cakes by hand.
- Put the formed scones onto a baking sheet lined tray.
- Glaze with egg wash.
- Bake for 20 minutes at 180C.
- Serve with clotted cream, butter and your favourite jam.