Strawberries are coming now that Spring is on its way. These plump and sweet berries are tasty and packed with nutrition, from Vitamins A and C, folic acid and iron. When choosing your strawberries, make sure none of them are dried, shrivelled or moldy. Store unwashed berries in the refrigerator in a single layer. Most recipe require the hull to be removed. Just gently cut the green out and using a straw to push the hull out.
Quinoa is a superfood loaded with fiber, essential fatty acids, such as omega-3 and omega-6; nine essential amino acids; half a day's worth of protein and iron; with manganese, zinc, potassium, magnesium, phosphorus, B vitamins and Vitamin E. This power grain cooks like rice but in half the time, but quadruples in volume!
Basic Quinoa Preparation
- 2 cups water
- 1 cup quinoa
- Wash quinoa in cold water to remove a naturally occurring component which adds bitterness.
- Combine water and quinoa in a pot. Bring to a boil.
- Reduce heat, cover and simmer for 10 - 15 minutes.
When making scones, there are few tips that one should remember:
- Avoid over-working your batter. When you overwork your batter, the gluten is activated in the scones and begins to toughen.
- If using dried fruit, soak them in a boiling liquid for 5 to 10 minutes. Water is a safe choice, but liqueurs and juices are an option.
- When working your butter into your dough, use a pastry blender or two knives. When using fingertips, the heat of your hand melts the butter and the scone does not become flaky.
Strawberry Scones with Quinoa
Ingredients
- 1/2 cup buttermilk, chilled
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/2 cup quinoa, cooked and cooled
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 1 cup strawberries, hulled and sliced or dried
Method
- Preheat oven to 375 degrees, and adjust the oven rack to the middle shelf.
- In a small bowl, beat buttermilk, egg and vanilla.
- In a larger bowl, sift flour into a bowl. Whisk in sugar, baking powder and salt. Thoroughly incorporate the quinoa. Rub the butter into the flour mixture. Gently toss the strawberries into the flour mixture.
- Fold the wet ingredients into the dry ingredients.
- Gently knead on a lightly floured surface. Form into a 7-inch circle, approximately 1-inch thick. Using a pizza cutter (or other sharp knife), cut the dough into 8 wedges.
- Transfer wedges to a prepared baking sheet and bake 15 minutes, until the scones are golden brown and a toothpick inserted in the center has a few crumbs on it.
- Serve scones immediately.
- Store in an airtight container for 2 - 3 days, or freeze up to a month.
Yields: 8 scones
For more information: Wicked Scrumptious Strawberry Scones, Quinoa, Strawberries, Quinoa Recipes and Scones for Teatime.
Jennifer Wickes - I am a freelance food writer, recipe developer and award-winning cook. With 30 years of cooking experience, a certification in Food and ...
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