Spelt Quinoa Scones Recipe
This is quick and easy recipe that I learnt a a recent baking lesson at Le Pain Quotidien. It’s a clever way to use 2 highly on trend ingredients spelt flour and quinoa. The way this is made yields 4 very large scones. You can easily divide this into 6 to make a few smaller ones as you wish.
If you wanted to make more refined looking scones, you can always roll the dough out onto a floured surface and cut into circles. The presentation is up to you. The rustic hand shaped scones actually looked quite inviting.
Eating them straight out the oven was delicious and crumbly. If you make a bigger batch, you can always freeze some and reheat in the oven when you need them.
Spelt Quinoa Scones
This is very quick to make.
Servings: 4 large scones
Ingredients
- 62 g Spelt flour
- 148 g plain flour
- 24 g quinoa used dry in this recipe but you can use boiled quinoa too
- 40 g currants
- 32 g almonds sliced
- 10 g baking powder
- 2 g salt
- 25 g sugar
- 82 g unsalted butter
- 20 g whole egg room temperature
- 100 ml full fat milk
Instructions
- Preheat oven to 180C
- In a bowl, combine the flour, quinoa, baking powder, salt and sugar
- Cut butter into cubes and add to the dry mixture. Rub in until the mixture resembles course crumbs.
- Add currents and almonds. Mix to incorporate.
- Combine eggs and milk.
- Add to the mixture and stir just enough to combine. Do not overwork the dough.
- Divide the dough into 4 portions.
- Either roll out the dough or roughly form into rock cakes by hand.
- Put the formed scones onto a baking sheet lined tray.
- Glaze with egg wash.
- Bake for 20 minutes at 180C.
- Serve with clotted cream, butter and your favourite jam.
We like the recipe but we didn’t have a weight scale for the grams so we morphed and converted the recipe into American (standard) measurements. Here’s our way to make this enjoyable, delicious recipe in the states:
62g Spelt Flour = 1/2 cup
148g plain flour= 1 cup
24g quinoa= 1/4 cup
40g currants (but we used raisins such as dried cranberries or dried mixed berries) = 1/4 cup, but we added 1/8 cup more since we like raisins in the family
32g almonds = 1/4 cup; slivered
10g baking powder= 2 tsp.
2g salt= 1/8 tsp.
25g white sugar= 1/4 cup (we considered adding maple syrup as a substitute)
82g unsalted butter= 6 tablespoons of a standard stick
20g whole egg= 1 large egg
100ml of whole milk= 1/2 cup
180 degrees Celcius is simply 356 Fahrenheit, so basically the standard 350 F setting.
Enjoy!
HI Anne,
Thanks for taking the time to do the conversions. I will add these to the main recipe.
May
Amazing recipe! I had these at Le Pain de Quotidien and loved them so much I googled for a recipe when I got home and came across this one. I wasn’t disappointed! It made absolutely delicious scones just like the restaurant. Very pleased.
And by the way I was vey glad it was in grams not American measurements as I never get them right.
Hi Jane,
So glad that you liked the recipe and it worked out well. It’s nice and easy too. I make loads and freeze them so that it’s ready with just reheating in the oven.
Had these in Le Pain Quotidien and was so happy to find the recipe online.
Made a few modifications to these:
Soaked the raisins in black tea first to make them nice and plump
Subbed butter for coconut oil
Subbed flour for 100g oat flour and 50 wholewheat flour
Subbed sugar for 1/4 cup agave
Subbed full fat milk for almond milk
The resultant batter was too liquid for scones so made muffins instead! Really nice guilt free snack! Thanks for the lovely recipe 🙂
Hi Ciara, Thanks for the alternative ingredients suggestion. I will try and a make a version with your suggestions and update this recipe.
Having just been informed about these wonderful delights I am eager to make them myself but I can only see the American version in the comments? I can’t for the life of me find the original recipie?
Sally,
Thanks for visitng. The recipe is back online now.
Thrilled to have found this recipe. Have loved this scone ever since my first taste at Le Pain. Can’t wait to bake it!
Deborah,
It’s very easy to make. Let me know how it goes. Enjoy!
So glad that I found this recipe online. Had them at a recent trip to New York, and loved them. I will make them to my birthday this saturday.
I am having som trouble with the measurements though. I am from Denmark, and we use Grams as well. But I am having trouble understanding these “grams”. If I use these measurements the amounts are unusually small and cant be right – what am I missing? I will try maybe and convert the american measurements listed above..
For example: 10 g. of baking powder can hardly be measured up in my scale – because it is so small. 62 g. og spelt flour is almost nothing.
Anyway – I am surely missing something 🙂
Best wishes
Rikke
Hi Rikke,
10g baking powder is about 2 teaspoons. You don’t want much more than this or you will get a horrible taste when you eat the scones.
The 62g of spelt flour is in addition to plain flour. You can vary the proportions but remember that spelt flour has different qualities to plain flour. It has less gluten and the result will be different.
Hope that helps.
They are coming out very dry… In the US and using a scale but feel like I’m missing something. I am using whole wheat instead of white flour and stevia baking mix instead sugar… Could that make a huge difference? Thanks
Hi Joe,
The Whole wheat flour should work the same. Not sure about stevia though but it seems to be used interchangeably with sugar elsewhere. Does stevia melt into the mixture when baked? Maybe you need to tweak the recipe to suit. If it is dry, then try using the ready to eat quinoa from packets instead of the dry quinoa. I know that they sell them in pouches at Trader Joes. Also, adjust the milk as you bring the dough together. Maybe an extra spoonful of milk will make a difference. It should be the same consistency as when you make chocolate chip cookies. A bit sticky.
Thanks… Also not sure about 100g of egg. Is that 1 egg? The stevia is a mix of sugar and stevia – it usually takes about 1/2 as much to get the same sweetness. My son is type 1 diabetic so I’m experimenting with adding amaranth flour to replace some of the whole wheat (about 1/4) as well which is causing some of the problem when I do that… But I am getting the right consistently before baking. Great idea with the cooked quinoa. I’ll keep trying – I’m determined to make these treats as glycemic index friendly as I can!!!
Hi Joe,
The 100g eggs measure is used to ensure that everyone uses the right amount of eggs in the recipe. There are different sizes of eggs so saying 1 o3 2 eggs might not be accurate. 100g is about 2 large eggs.
isn’t an egg about 60g? So you only use a third of an egg for this recipe?
Hi Ella,
Yes you are right. The recipe was scaled down to make only a small batch of scones. If you use one egg in the recipe, then adjust all the other ingredients upwards. As I said in one of the other comments above, you can freeze them and quickly defrost them another day.
Hope that helps.
I had this scone at le pain cafe , fashion island , it was great , so glad to find receipie , I wonder if any know about calories of each please