Friday, April 30, 2010

Quinoa Currant Scones

by Sensible Cooking Cookbook
1 cup quinoa flour
1 cup spelt flour
1/3 cup maple syrup
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup soft butter
1/2 cup buttermilk, plus some for brushing
2 tsp orange zest for tops of scones
1/2 cup yellow raisins

In Bosch mixer with cookie paddles, mix above ingredients until moistened. Place dough on lightly floured board and roll to 3/4 " thick. Using a 2" round cookie cutter, cut out circles of dough. Place on parchment paper. Brush tops with buttermilk. Bake 425 degrees for 12-15 minutes or until golden brown.

Note from Paula: The dough is sticky to work with but so worth the time! I love scones and these have a great flavor. I used dark raisins instead of yellow but really you could add dried cranberries or dates or...your favorite dried fruit. Yum. :)

I liked using the biscuit cutter (see my web site for a scalloped biscuit cutter) as it was able to cut through the dough nicely. You might want to flour the cutter just to help the sticky dough issue.

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