Quinoa Blueberry Scones

Delightful scones made with nutritious quinoa and blueberries. Try them for breakfast, or a snack with tea or coffee.

2 tbsp butter, melted
2 tbsp honey
1 cup cooked quinoa
3/4 cup milk
1 3/4 cups whole wheat flour
4 tsp baking powder
3/4 cup blueberries

Mix together butter, honey and quinoa (cooled). Add milk slowly and stir until combined. Fold in blueberries. Mix together flour and baking powder, then add to wet ingredients. If the mixture seems too moist, add a little more flour (it depends how moist your quinoa is). The mixture should form a ball of dough. Roll out to 1″ thick and cut in wedges. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

These were very moist and tender, and so simple to make if you happen to already have some cooked quinoa hanging around in your fridge. Cooked oatmeal will work for this recipe too. The boys liked them, I think because of the blueberries. They’re big blueberry fans! These are super healthy too, with the quinoa and whole wheat flour. Not much butter in them either because they get most of their moisture from the cooked quinoa. Plus, they’re low in sugar, with only a little honey and the blueberries for sweetness. If they’re not sweet enough for you, try sprinkling sugar on top before baking. I liked them just the way they were though.

-Adapted from Recipezaar ‘Cooked Oatmeal Scones’

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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