Strawberry and Quinoa Scones
Photo © Aran Goyoaga
- 1/2 cup (125 ml) unsweetened coconut milk
- 1 tsp freshly squeezed lemon juice
- 2 tsp ground chia seeds
- 2 tbs boiling water
- 1 1/3 cups (140 g) quinoa flakes (you can use GF rolled oats too), plus more for topping
- 1 cup (140 g) superfine brown rice flour
- 1/3 cup (70 g) natural cane sugar
- 1/2 cup (50 g) almond flour
- 1/3 cup (40 g) tapioca starch
- 1 tbs baking powder
- 1/2 tsp salt
- 10 tbs cold unsalted butter, cut into very small pieces
- 1 egg, whisked lightly
- 4 ounces (115 g) strawberries, hulled and diced into small pieces
- egg wash, to brush on top
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chia seeds, ground (2 tsp)
- Strawberries (4 ounces)
- Canned Goods
- Coconut milk, unsweetened (1/2 cup)
- Cooking & Baking
- Almond flour (1/2 cup)
- Baking powder (1 tbs)
- Brown rice flour, superfine (1 cup)
- Cane sugar, natural (1/3 cup)
- Salt (1/2 tsp)
- Tapioca starch (1/3 cup)
- Pasta & Grains
- Quinoa flakes (1 1/3 cups)
- Drinks
- Lemon juice, freshly squeezed (1 tsp)
- Water (2 tbs)
- Dairy
- Butter, unsalted (10 tbs)
- Refrigerated
- Egg (1)
- Egg wash (1)
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published March 12, 2012 (11 months ago).
97 people saved this recipe.
