Quinoa Flour Scone

Almost minced apple.

It’s really yellow thanks to the free-range eggs.

I don’t know why this popped into my head, Dear Reader, I was happy to leave the quinoa flour be for a while, but then I realised I didn’t have an all quinoa flour scone. So, here we are. I do have to talk about something first. See, this recipe was exactly what I was aiming for, but it’s not to my taste. That’s a hard line to straddle, there’s no worth in running down a recipe that really works well and has nothing wrong with it, but there’s also a problem with over praising myself and my own recipes. The texture here is just not what I like, it’s not actually off-putting, otherwise there’d be no way I’d share it, but it isn’t for me, it might be for you though. See, with recipes when we try to examine what they’re textured like, how they taste, the difficulty, whatever, you need to know it from every angle, so to speak, you have to step outside your own biases. You have to imagine a lot of people trying it out and see it from their side as well as your own. It’s tricky and it’d be easier to just say they’re the best scones ever and leave it at that. I won’t do that, never. They’re worth sharing, whether I make them again or not only matters as far as them being re-creatable and they will be, you have my guarantee on that. You can’t eat everything all the time, Dear Reader. Now, onto the recipe.

Generic crumbled dough.

How many you make is up to you.

Naturally this is based on part on the previous cookie recipe, along with a lot of other recipes found here. I’ve found that oil can make things too crispy when it comes to quinoa, I also didn’t want too much sugar or butter so instead so I went for raw apple. I have never had a teacher, but as far as inspiration I have to give credit to Cooking Without Gluten, using raw apple like this is something I would never have tried. It’s really amazing how it melts away and lends a lovely softness and spring. What I was aiming for ere was a tall scones, crisp on the outside and slightly dense inside. I managed both, the inside has a bit more chew than I like, but doesn’t have that raw feel you sometimes get with free-from breads, which I really dislike. It’s well cooked, but chewy, that’s the nature of quinoa flour in heavier applications like this. I liked it well enough with peanut butter. If you’d rather you could make shorter, smaller scones and get more crunch than chew. The taste is stronger here  as I’ve reduced the sugar, you could mask it further with spices. Play around with it and see what you can do.

They neither fall or rise much.

Flipping ensures an even brownness.

The apple just melts away.

As far as technique goes there isn’t much here. I added flour before knead to avoid over flouring early on, letting the first lot of flour absorb the apple and egg and then allowing it to be covered in just enough flour, if all the additional flour doesn’t take then you don’t need it to knead it. As I say you could make them flatter, smaller. Play around with it, but when you divide the dough toss them in flour to avoid sticking. What else can I say? They’re really a decent scone, I loved the crusty outside if I could just get that alone and combine it with a buckwheat and flax interior I’d be set for life. Who knows, Dear Reader, maybe in time. Okay, that’s that, see you again soon.

Ingredients

150g and 10g Quinoa Flour
70g Green Apple, Peeled and Grated Fine
25g Caster Sugar
1 Medium Egg (55-65g in Shell)
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract

Method

1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add the Egg, Apple, Vanilla Extract and Sugar to a bowl and mix together and then stir in all the dry ingredients, apart from the 10g of Flour, until a texture like breadcrumbs has formed. Knead together in the bowl until a soft, slightly sticky dough has been created. Dust with the 10g of Flour and form into a ball. Remove from the bowl and press into a circle. Divide into sections, roll each into a ball and create a tall round shape.

3. Bake for 12-15 minutes, flipping upside down halfway, until scones are firm and a light brown colour. Transfer to a wire-rack and let cool.

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5 thoughts on “Quinoa Flour Scone

  1. Adding cooked applesauce to my teff flour mix (teff flour +rice flour + GF oats + chia and flax) led to the teff flour bread loaf that I liken to German bread. I have also made loaves with added grated raw zucchini / courgette for moisture but never with grated apple. It may work well because of its acid content. Even people who bake with wheat sometimes add drops of vinegar to help their bread rise – and we gluten-free struggling bakers need all the help we can get! I am keeping it in mind for my next batch – you know, that never ending quest of mine regarding THE bread loaf that I can use to make sandwiches!
    Take care, and as always, thank you for sharing your experiments.

    Liked by 1 person

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