Quinoa Hazelnut Scones

Delight your taste buds with these wholesome and nutty Quinoa Hazelnut Scones, a perfect fusion of earthy quinoa flour and rich, toasted hazelnuts. These rustic, golden-brown scones are infused with a hint of vanilla and balanced sweetness, making them an ideal treat for breakfast or an afternoon snack. With a tender crumb and a slightly crisp exterior, they come together effortlessly in just over half an hour. Nutrient-rich quinoa flour not only adds a protein boost but also lends a subtle nuttiness that pairs beautifully with the crunchy hazelnut pieces. Serve these scones warm with a dollop of butter or your favorite jam for a comforting, homemade indulgence. Perfect for gluten-conscious bakers (with a simple flour substitution), these scones are a unique twist on a classic recipe that will keep everyone coming back for more.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 200 grams quinoa flour
• 50 grams all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 0.5 teaspoons salt
• 90 grams unsalted butter, cold and cubed
• 80 grams hazelnuts, chopped and toasted
• 120 milliliters milk (plus extra for brushing)
• 1 teaspoon vanilla extract
• 1 large egg

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the quinoa flour, all-purpose flour, baking powder, sugar, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the chopped and toasted hazelnuts, ensuring they are evenly distributed.

Step 5

In a separate bowl, whisk together the milk, vanilla extract, and egg until well combined.

Step 6

Pour the wet ingredients into the dry mixture. Use a fork or spatula to gently combine until a shaggy dough forms. Be careful not to overmix.

Step 7

Turn the dough out onto a lightly floured surface and gently knead just until it comes together. Pat the dough into a circle about 2.5 cm (1 inch) thick.

Step 8

Using a sharp knife or bench scraper, cut the dough into 8 equal wedges like a pie.

Step 9

Transfer the scones to the prepared baking sheet, placing them slightly apart. Brush the tops lightly with milk to encourage browning.

Step 10

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Step 11

Remove the scones from the oven and let them cool for 5-10 minutes on the baking sheet before transferring to a wire rack.

Step 12

Serve warm or at room temperature with butter, jam, or cream.

Nutrition Facts

Serving size	658.3 grams (658.3g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 144.50g	185%
Saturated Fat 55.00g	275%
Polyunsaturated Fat 2.00g
Cholesterol 426mg	142%
Sodium 2710mg	118%
Total Carbohydrate 231.00g	84%
Dietary Fiber 23.10g	83%
Total Sugars 47.80g
Protein 56.80g	114%

Vitamin D 149IU	744%
Calcium 392mg	30%
Iron 16mg	87%
Potassium 2015mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 9.3%

Carbs: 37.7%