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Parve
Easy
1 Hour
Diets 
These are not just any scones; they are full of fiber and nutrients and totally sugar-free! Quinoa must be the most often used grain in my kitchen, so I always have some leftovers in the fridge. One day I came up with a great way to use some of that by adding pre-cooked quinoa to my scone dough! A touch of dried fruit and agave syrup gives them a mild sweet taste, so you should top them with your favorite fruit jam if you’re craving a sweet treat. These scones are a great breakfast, a great snack, great as travel food; actually, they are great any time of the day, wherever you are! Makes 10
5 tablespoons cooked Pereg Quinoa (see method for an alternative)
130 grams/1 cup unbleached plain/all-purpose flour, such as Glicks
60 grams/1/2 cup plain wholemeal/whole-wheat flour, such as Shibolim
2 teaspoons baking powder
1/2 teaspoon salt
45 grams/1/4 cup non-hydrogenated margarine, chilled
1 tablespoon coarse cornmeal/polenta
110 milliliters/1/2 cup buttermilk (made from 110 milliliters/1/2 cup soy milk mixed with 1/2 teaspoon apple cider vinegar and left to rest for five to 10 minutes)
30 grams/1/4 cup dried fruit of your choice (raisins, dates, etc.)
3 tablespoons brown rice or agave syrup
If you want to cook the quinoa from scratch, boil 250 milliliters/one cup water in a saucepan, then add 90 grams/half a cup quinoa and a pinch of salt. Lower the heat and simmer for 20 minutes or until the quinoa has absorbed all the water. Allow the quinoa to cool.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) Gas 6.
Sift together the flours, baking powder, and salt in a bowl. Add the margarine and rub it into the dry ingredients until the mixture resembles fine breadcrumbs. Stir in the quinoa and coarse cornmeal/polenta.
In a separate bowl, mix the buttermilk, dried fruit, and syrup. Pour it into the dry ingredients and mix briefly with a spatula to a soft dough.
Divide the dough into 10 spoonfuls and drop onto the prepared baking sheet, leaving a little space between. Pat down the tops to neaten them.
Bake in the preheated oven for 15–20 minutes or until risen and golden. Allow to cool slightly on the baking sheet.
The scones are great served warm, fresh from the oven with a dollop of jam, but they are also yummy eaten cold, reheated in the oven, or toasted just before serving.
From Vegan Baking: More than 50 Recipes for Vegan-Friendly Cakes, Cookies & Other Baked Treats by Dunja Gulin Photography by Clare Winfield © Ryland Peters & Small 2024 Purchase on Amazon.
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