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Red, White and Blueberry Quinoa Scones

RedWhiteBlueberryScones

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 @ onceamonthmeals.com

Ingredients:

  • 1 tablespoons butter, melted
  • 1 tablespoons honey
  • 0.5 cups cooked quinoa
  • 0.50cups milk
  • 1 cups whole wheat flour
  • 2 teaspoons baking powder
  • 0.25 cups blueberries
  • 0.125 cups raspberries, quartered

Directions:

Mix together butter, honey and quinoa (cooled). Add milk slowly and stir until combined. Mix together flour and baking powder, then add to wet ingredients. Fold in berries. 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 4 equal sized wedges. Bake on a parchment paper lined baking 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

3 Responses to “Red, White and Blueberry Quinoa Scones”

  1. Elisa says:

    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!

  2. Lynne says:

    Just have to leave a review since the previous is so negative. I made these this morning and they were perfect! I cooked my quinoa last night and let it sit in the fridge overnight. This morning after adding all ingredients except the berries I was concerned I would need more milk. The moisture from the berries (I mushed the raspberries a bit as I mixed them) made it perfect! Think I will add more honey next time to sweeter a little more. Served with powdered sugar sprinkled on top for the kids. Very nice.

    • Katie says:

      Thanks for the great review Lynne! We actually updated this recipe a few months ago with some changes so hopefully it should be turning better for everyone now. :)

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