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.