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Lemon Poppy Seed Quinoa Scones

Featured in the Honolulu Star-Advertiser on August 3, 2011.

Ingredients:

Lemon Poppy Seed Quinoa Scones

  • 2 1/2 cups all-purpose, whole wheat or spelt flour
  • 1 cup cooked white quinoa
  • 1/3 cup sugar, plus some for sprinkling
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons poppy seeds
  • Zest and juice from one lemon (preferably Meyer, about 1/4 cup)
  • 1/2 cup water
  • 1/2 cup butter or margarine

Directions:

  1. Heat oven to 425°F.
  2. Lightly grease a baking sheet with cooking spray.
  3. In a medium bowl, add flour, quinoa, sugar, baking powder, salt, poppy seeds, and lemon zest; mix well.
  4. In a separate bowl, add lemon juice to water.
  5. Break butter into small pieces and cut into dry mixture with a fork or pastry cutter until pea-sized pieces are left.
  6. Do not overwork the dough.
  7. Chill water-lemon juice mixture and dry ingredient-butter mixture in freezer for about 15 minutes.
  8. Add water-lemon juice mixture to dry ingredients, mixing gently just until dough holds together.
  9. Do not over mix.
  10. Place dough onto a lightly-floured surface and form into a ball.
  11. Flatten the ball out into a circle with a thickness of ½".
  12. Cut circle into 8 equal wedges.
  13. Place scones on prepared baking sheet.
  14. Sprinkle each scone with sugar.
  15. Bake for 15 minutes.
  16. Serve warm.

Makes 8 servings.

Note: The key to a flaky, crumbly, tender scone is to keep the ingredients as cold as possible and not overwork the dough.

Approximate Nutrient Analysis per serving:
300 calories, 14 g fat, 8 g saturated fat, 30 mg cholesterol, 300 mg sodium, 41 g carbohydrate, 5 g fiber, 9 g sugar, 7 g protein

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