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🍰 Crunchy Quinoa Strawberry Scones

1868 kcal · 30 min · 4 servings

Ingredients

• 40 g Quinoa
• 4 fresh strawberries
• 60 g dried strawberries
• 250 g flour
• 2 tsp baking powder
• 50 g sugar
• 1 pinch organic lemon zest
• 50 g soft butter
• 175 g coconut yogurt
• flour (for working)
• 1 egg yolk
• 2 tbsp whipping cream

Instructions

1. 1. Rinse the quinoa in a sieve under running water.
2. 2. Cook the quinoa in double the amount of water for 15 to 20 minutes.
3. 3. Wash the fresh strawberries and remove the green stems.
4. 4. Cut the fresh strawberries into small pieces.
5. 5. Mix the fresh and dried strawberries together.
6. 6. Drain any excess water from the cooked quinoa.
7. 7. Let the quinoa steam dry for a moment to make it drier.
8. 8. Preheat the oven to 200 degrees Celsius fan-forced.
9. 9. Mix the flour with the baking powder, sugar, and lemon zest.
10. 10. Add the soft butter and as much yogurt as needed.
11. 11. Knead the dough only until it is smooth and pliable.
12. 12. Work the quinoa and the strawberry mixture into the dough.
13. 13. Sprinkle some flour on the work surface.
14. 14. Roll out the dough to about 1.5 centimeters thick.
15. 15. Cut out 10 to 12 squares with a side length of approx. 6 centimeters.
16. 16. Place the squares on a baking tray lined with baking paper.
17. 17. Whisk the egg yolk with the cream.
18. 18. Brush the scones with the egg yolk and cream mixture.
19. 19. Bake the scones in the hot oven for approx. 15 minutes until golden brown.
20. 20. Remove the scones from the baking tray.
21. 21. Let the scones cool completely on a wire rack.

Nutrition per serving

• kcal: 1868
• Protein: 44 g · Fett/Fat: 63 g · Carbs: 280 g