Quinoa Yogurt Scones I love because of their softness, moisture and density. These are best served with some cream and jam and make a perfect addition to afternoon tea.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 75g sultanas
- 75ml filtered water
- 200g quinoa
- 100g millet
- 75g raw unrefined cane sugar
- 30g flaxseeds
- 3tsp baking powder
- pinch of salt
- 100g yogurt
- 20ml olive oil
Instructions
- Soak the sultanas in filter for 30 minutes.
- Preheat the oven to 180 degrees Celsius or if you have a convention oven to 160 degrees Celsius.
- Line a baking tin with some baking paper.
- Ground the quinoa, millet, sugar and flaxseeds in a high-speed blender and transfer to a large mixing bowl. Stir in the baking powder and salt.
- Add in the yogurt and oil. Knead for about three or four minutes.
- Place the dough between two baking sheets and roll into ¾ inches thickness. Use a 2.5 cutter. There should be about 6 or 8 scones that turn out from the batch.
- Bake in the oven for about 10 minutes.
- Serve with vegan cream cheese or just with some jam.
