Quinoa Hazelnut Scones

Name: Quinoa Hazelnut Scones
Ingredients: 1 14 cups whole wheat pastry flour; 34 cup quinoa flour; 14 cup sugar; 2 teaspoons baking powder; 12 teaspoon salt; 12 teaspoon ground cinnamon; 6 tablespoons unsalted butter, chilled and diced; 34 cup hazelnuts, toasted and coarsely chopped; 23 cup whole milk; 1 egg; milk or melted butter, for glazing; sugar, for dusting (optional); ground cinnamon, for dusting (optional)

13 ingredients

9 steps

Ingredients

1 14 cups whole wheat pastry flour
34 cup quinoa flour
14 cup sugar
2 teaspoons baking powder
12 teaspoon salt
12 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and diced
34 cup hazelnuts, toasted and coarsely chopped
23 cup whole milk
1 egg
milk or melted butter, for glazing
sugar, for dusting (optional)
ground cinnamon, for dusting (optional)

Directions

1

Preheat the oven to 400F Lightly oil a baking sheet or line it with parchment paper.
2

In a food processor or large bowl, pulse or whisk together the flours, sugar, baking powder, salt, and cinnamon.
3

Cut in the butter until the mixture resembles coarse crumbs, then stir in the hazelnuts.
4

Beat the milk and egg together and stir the dry ingredients into the milk mixture until it forms a dough.
5

Turn the dough out onto a lightly floured surface and knead 7 or 8 times.
6

Pat the dough into a 1/2-inch thick round, brush with milk or melted butter, and cut into 6 or 8 wedges.
7

Sprinkle with cinnamon and sugar.
8

Place the scones on the prepared pan and bake for 20 minutes or until a tester comes out clean.
9

Cool on a wire rack and serve warm or at room temperature.