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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Bob Red Mill! I have not tried these yet, so please review if you go ahead and make them! Ingredients:
1 1/4 cups whole wheat pastry flour |
3/4 cup quinoa flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
6 tablespoons unsalted butter, chilled and diced |
3/4 cup hazelnuts, toasted and coarsely chopped |
2/3 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 400°F 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. Cut in the butter until the mixture resembles coarse crumbs, then stir in the hazelnuts.
3. Beat the milk and egg together and stir the dry ingredients into the milk mixture until it forms a dough.
4. Turn the dough out onto a lightly floured surface and knead 7 or 8 times. Pat the dough into a 1/2-inch thick round, brush with milk or melted butter, and cut into 6 or 8 wedges. Sprinkle with cinnamon and sugar.
5. Place the scones on the prepared pan and bake for 20 minutes or until a tester comes out clean. Cool on a wire rack and serve warm or at room temperature.
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