Red, White and Blueberry Quinoa Scones
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.
Ingredients
- 1 tablespoon melt Butter
- 1 tablespoon Honey
- ½ cups rinse, drain, and cook Quinoa
- ½ cups Milk
- 1 cup Flour, Whole Wheat
- 2 teaspoons Baking Powder
- ¼ cups Blueberries
- ⅛ cups Raspberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Mix together butter, honey and quinoa.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 wedges.
- Bake on a parchment lined baking sheet at 350°F for 15 to 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 scone Amount Per Serving
- Calories
- 204
- Total Fat
- 5g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 10mg
- Sodium
- 266mg
- Total Carbohydrates
- 38g
- Fiber
- 5g
- Sugar
- 7g
- Protein
- 7g
- WW Freestyle
- 7
5 Comments
Join the discussionI 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!
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.
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. 🙂
i wanted to make these vegan and gluten free so i used gluten free flours, coconut oil instead of butter, and almond milk. i also only used blueberries because my kids dont like the tartness of raspberries. they still turned out fantastic! 🙂
Thank you so much Kaye for sharing your adaptations! We love it when you tailor the recipes to fit your family, and then share so others can as well!