Quinoa flour makes for a chewier scone, while the hazelnuts add great flavor. Although you can substitute pecans or walnuts here, our first choice remains Oregon hazelnuts (also known as filberts).
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes 6 to 8 scones
1 1/4 cup whole wheat pastry flour
3/4 cup quinoa flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and diced
3/4 cup hazelnuts, toasted and coarsely chopped
2/3 cup whole milk
Milk or melted butter for glazing
Sugar and ground cinnamon for dusting, optional
1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line it with parchment paper.
2. In a food processor or large bowl, pulse or whisk together the flours, sugar, baking powder, salt and cinnamon. Cut in the butter until the mixture resembles coarse crumbs, then stir in the hazelnuts.
3. Beat the milk and egg together and stir the dry ingredients into the milk mixture until it forms a dough.
4. Turn the dough out onto a lightly floured surface and knead 7 or 8 times. Pat the dough into a 1/2-inch thick round, brush with milk or melted butter, and cut into 6 or 8 wedges. Sprinkle with cinnamon and sugar.
5. Place the scones on the prepared pan and bake for 20 minutes or until a tester comes out clean. Cool on a wire rack and serve warm or at room temperature.
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