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.