Recipes / Breakfast

Blueberry Quinoa Scones

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Blueberry Quinoa Scones

Kristi
The Cook
8 Servings
7 Ingredients
4 Comments

Filled with fresh summer ripened berries these Blueberry Quinoa Scones are a delightful way to start off your morning! Nothing beats a healthy treat that doubles as a good source of protein.

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8 Servings
7 Ingredients
4 Comments

Ingredients

  • 2 tablespoons melt Butter
  • 2 tablespoons Honey
  • 1 cup rinse, drain, and cook Quinoa
  • ¾ cups Milk
  • ¾ cups Blueberries
  • 1 ¾ cups Flour, Whole Wheat
  • 4 teaspoons Baking Powder

Containers

Supplies

  • Baking Sheets
  • Labels
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together butter, honey and quinoa (cooled).
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix together butter, honey and quinoa (cooled).
  2. Add milk slowly and stir until combined.
  3. Fold in blueberries.
  4. Mix together flour and baking powder, then add to wet ingredients.
  5. If the mixture seems too moist, add a little more flour (it depends how moist your quinoa is).
  6. The mixture should form a ball of dough.
  7. Roll out to 1″ thick and cut in wedges.
  8. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

Categories

vegetarian, traditional, spring, summer, winter, fall, real-food, egg-free, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

Categories

vegetarian, traditional, spring, summer, winter, fall, real-food, egg-free, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

4 Comments

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  3. Thanks for this recipe. I have been looking for simple summer recipes for my son (13) to make while he is off of school this summer. This is perfect if o I can only get him to put the blueberries in the recipe instead of eating them all first.