Talks About Food

This recipe is using the same base scone recipe as the blueberry lemon ones. Except this time, I replaced 1/2 cup of the all purpose flour with some quinoa flour, adding a new flavor to the mix.

Chocolate & Cashew Quinoa Scones (makes 8 scones)

• 1 cup all purpose flour
• 1/2 cup quinoa flour*
• 1/3 cup sugar
• 1/2 tsp salt
• 3 tsp baking powder
• 3oz chilled unsalted butter
• 1/3 cup semi-sweet chocolate chopped
• 1/3 cup cashew, toasted
• 1/4 cup raisins (optional)
• 1/2 cup cream
• 1 egg yolk

*Whole Food usually carry the Bob’s Red Mill brand. If you can’t find quinoa flour, you can make it yourself by pulverizing quinoa into a fine powder, that’s what I did.

Preheat oven to 350F. In a large bowl combine dry ingredients.

In a separate bowl beat cream and egg yolk.

Cut butter into 1” pieces, and using your fingers or a fork, cut the butter into the dry ingredients until they’re pea-sized.

Fold in the chocolate and cashews, and raisins if using. Add cream and egg into the butter mixture, sprinkling the wet ingredients all over. Knead the dough into a ball, do not over mix.

Roll out the dough onto a well-floured surface. Shape into a disk about an inch high. 

Cut into 8 wedges. Brush the tops of each wedge with egg wash made by stirring an egg yolk with half tablespoon of water. Sprinkle with granulated sugar.

Bake at 350F for about 20 minutes or until golden brown. Scones can be stored on an air-tight container for up to 2 days or frozen up to 5 days.

Read the story behind the recipe: Scone Crit!