SPELT AND QUINOA SCONES

These literally melt in the mouth and can be ready half an hour after you’ve thought about making them!

SPELT AND QUINOA SCONES

These literally melt in the mouth and can be ready half an hour after you’ve thought about making them!

Servings

9

Ready in

30 min

Good for

Snack

Inroduction

About this Recipe

The chia seeds, spelt and quinoa flour add fabulous fibre to nurture gut bacteria, give a steady release of energy and satisfy the appetite. Using dates to sweeten adds more fibre and reduces their sugar content. Rapeseed oil is great to use in baking to give a light texture and its valuable unsaturated fats aren’t denatured at high temperatures.

Ingredients

  • 150g self raising flour
  • 75g spelt flour
  • 25g quinoa flour (just blend quinoa grain until it forms a fine flour if you don’t have the actual flour)
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 4 1/2 fl oz  kefir or buttermilk (can use whole milk with 1 tbsp lemon juice instead)
  • 40ml rapeseed oil
  • 40g  chopped dates 
    Optional:
  • 2 tbsp chia seeds
  • 2 tbsp  flaxseed 
  • 30g flaked almonds

Makes 8 large scones

 

Step by Step Instructions

Pre-heat the oven to 200 degrees fan

Step 1

Blend the flaxseed and dates together into a fine powder. A few coarser date pieces are fine.

Step 2

Sift all flours, bicarbonate and salt together into a large bowl.

Step 3

Add the date mixture, chia seeds and flaked almonds if using.

Step 4

Mix in rapeseed oil followed by the kefir or milk. Dough should be sticky but not too wet.

Step 5

Form the dough into a ball and press into a disc about 3 cms thick.

Step 6

Use large cookie cutter to cut out.

Step 7

Brush with milk, sprinkle over some oats and bake for 11 mins until golden and well risen.

Variations:

These are devoured in my house while still warm with some butter and jam. You could add blueberries and grated lemon rind into the mix and serve with lemon curd or equally as tasty as a gut healthy cream tea with chia berry jam and ricotta!

 

Chia berry jam:

Mash 4 oz raspberries (use frozen British raspberries if out of season) with 2 tsps chia seeds and a little honey to taste. The chia seeds absorb the juices to create a thick ‘jam’.

 

Tips for great scones:

Don’t roll the dough too thinly.

If there’re any left, freeze rather than keep in a tin and reheat in the oven to crispen the edges, when next needed.

Nutrition

In addition to ingredients to support gut health, before adding a topping, these scones are low in saturated fat, low in sugars and the Quinoa adds extra protein. Fibre and protein in food helps to feel nicely full!

Support British Food Producers!

Hodmedod’s for grains, pulses and seeds from Essex

Hillfarm Cold Pressed RapeseedOil

Chiltern Cold Pressed Rapeseed Oil

 

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