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Orange, cranberry & quinoa scones

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I love scones: sweet scones, salty scones, healthy scones, indulgent scones, maple & bacon scones (Alex’s favourite)—all the scones! I decided to make my very own recipe using classic ingredients.

People that care a bit more about eating healthy—like me—will adore this recipe even without the chocolate, and can even use coconut oil instead of butter, or coco sugar instead of granulated sugar.

I know it’s tempting to cut corners when zesting an orange, but trust me on this one: every single piece of zest is essential for this recipe. 🙂

Have a great weekend!

Particularities

ServesServes 8
Prep time15 min
Cook time30 min
Timeout-

FreezingNe se congèle pas.

Ingredients

Dry ingredients

2 cups six-grain flour

Replacement options

or all-purpose flour
1/4 cup flax seeds, ground
1/4 cup raw quinoa
1 cup rolled oats
1 1/4 cup dried cranberries
1 cup chocolate chips (optional)

Wet ingredients

1/2 cup butter, melted
1/2 cup almond milk
3/4 cup sugar

Replacement options

or coconut sugar
Juice and zest of 2 oranges

Steps

Preheat the oven to 350˚F. With a pen, trace a 9-inch circle on a piece of parchment paper. Place the paper on a baking sheet, tracing side down, so you can still see the circle without the dough touching the ink. Set aside.
In a bowl, combine all the dry ingredients. Set aside.
In another bowl, combine the wet ingredients.
Add the dry ingredients. Stir well.
Place the dough on the parchment paper in the centre of the circle. Roll it out into a 9-inch circle.
With a knife, cut the circle into 8 triangles. Separate the triangles so that they’re not touching.
Bake for 25–30 minutes. Remove from the oven and let cool completely.