We have virtually fallen in love with scones. Most importantly because they tend to be on the guilt-free side. They can be made with less sugar and less fat and they satisfy the cravings just as well.
Here is another version of scones made with quinoa and strawberries for Day 4 of BM #14.
Wheat Flour 1 cup
Cooked Quinoa 1/2 cup
All Purpose Flour / Maida 1/2 cup
Baking Powder 1 Tbsp
Sugar 3 Tbsp
Salt a pinch
Soy Milk 2/3 cup
Apple Cider Vinegar 1 1/2 tsp
Vegetable Oil 2 Tbsp
Strawberries, washed, hulled and chopped 1 cup
Method Of Preparation -
Preheat the oven to 375 F.
Grind the cooked quinoa to a fine paste and set aside.
Mix apple cider vinegar and soy milk in a small bowl and set aside.
In a mixing bowl, add the flours, baking powder, salt, sugar and incorporate the quinoa paste in the flour mixture.
Add the vegetable oil and mix well until it resembles crumbs.
Slowly add the soy milk mixture into the flour mixture and mix gently to get a clumpy but not sticky dough.
Gently press on a floured surface to get a 1/2 inch thick disc. With a Pizza cutter mark 8 wedges on it and transfer on to a lined baking sheet.
Bake for about 15-17 min or until a tooth pick inserted comes out clean.
Cool on a wire rack and enjoy!
Check to see what the fellow marathoners are cooking for BM #14.
Sending this to "HITS ~Fiber Rich Foods" happening at Spicy Treats.
Preparation Time 10 min + baking time 15 min
Makes 8 scones