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Red, White and Blueberry Quinoa Scones

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Red, White and Blueberry Quinoa Scones

Kristi
The Cook
4 Servings
8 Ingredients
5 Comments

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.

4 Servings
8 Ingredients
5 Comments

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

  • Baking Sheets
  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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5 Comments

Join the discussion
  1. 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. 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.

    1. 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. 🙂

  3. 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! 🙂

    1. 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!

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