Quinoa Scones with Chia Berry Jam

serves 5

60 minutes prep time

By Morgan Shupe, categorized in Treats

Quinoa Scones with Chia Berry Jam

You can thank the chia seeds for this delicious all-fruit jam! It’s even more delicious on these incredible Quinoa Scones!

Ingredients

Chia Jam:

125 g frozen raspberries or strawberries
2 Tbsp chia seeds
Optional: sweetener, as desired

 

Quinoa Scones:

190g all-purpose gluten-free flour
2 tsp baking powder
1/2 tsp salt
65 mL coconut oil, solid
60 g cooked quinoa
1 Tbsp polenta
125 mL plant-based drink
½ tsp apple cider vinegar
3 Tbsp maple syrup
30 g dried berries of your choice (soaked overnight)

Preparation

Chia Jam:

  1. In a small saucepan, combine the raspberries or strawberries and sweetener (if using) over a low heat for 5 minutes or until defrosted.
  2. Mash with a fork.
  3. Add in the chia seeds.
  4. Cook for an additional 5-10 minutes or until a jam texture has formed.
  5. Place in a jar and refrigerate to set.

Quinoa Scones:

  1.  Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper.
  2. In a medium bowl, sift together the flour, baking powder and salt. Rub in the coconut oil until the mixture resembles fine breadcrumbs. Stir in the quinoa and polenta.
  3. In a separate bowl, combine the plant-based drink, apple cider vinegar, maple syrup and dried berries. Add in the dry ingredients and stir until you get soft dough.
  4. Drop 10 spoonfuls of the dough on to the baking tray, leaving space between each one. Smooth out each scone’s top.
  5. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow to cool on the baking tray.
  6. Once cool, spread with chia jam, grab a cuppa and enjoy!