by Heather Harris Brady
May is always crazy at our house and somehow each year manages to be more hectic than the last. In the midst of dance performances, end of the year concerts and college exams I’ve managed to lose my camera, so I apologize in advance for these ipad pics. That said, one still has to eat and I threw these scones together in a few minutes one morning before we left for the theatre for the day.
The quinoa flour, besides being a nice shot of protein and calcium, gives these a melting, delicate texture that plays well with the filling I reused from my chocolate babka recipe. I think that I actually prefer quinoa flour in these now, as opposed to regular wheat flour.
Quinoa Scones, Makes about eight 3″ squares
- 4 T. butter
- 2-1/3 c. quinoa flour
- 1/2 c. all-purpose flour, or GF blend
- 1/3 c. granulated sugar
- 2 t. baking powder
- 1 c. heavy cream
- 1 egg
- 1 t. vanilla
- 4 T. butter
- 3/4 c. chocolate chips
- 1/3 c. cocoa powder
- 1/2 c. powdered sugar
Make the filling using the directions from my previously posted chocolate babka recipe. Set it aside.
Preheat the oven to 400. Combine the flour, sugar, and baking powder in a mixing bowl, then cut in the flour.
Combine the heavy cream, egg and vanilla in a mixing cup and beat well. Stir it into the flour briskly until the flour is all absorbed.
Grease a baking dish and pat half the dough into the bottom.
Sprinkle half the babka filling over the bottom layer, then repeat with the rest of the dough and filling.
Bake about 15 minutes.
Cut in squares and serve warm. Store any leftovers at room temperature, covered with plastic wrap.