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Field Notes Sweets

Quinoa Rhubarb Scones + London Notes

A few weeks ago I flew to London with my brother and sister. I was our first trip – just the three of us. My family means the world to me and it was such a great experience to travel together. I have been to London a few times before, so this time we both revisited and explored a few new places which we absolutely loved.

Here’s a small list of the places we visited and loved;

The Good Life Eatery, 59 Sloane Avenue – Cozy vegetarian deli serving super healthy foods and juices. We loved their Acai breakfast bowl, and Matcha latte made with almond milk.

Tibits, 12-14 Heddon Street (off Oxford Street) – Vegetarian buffet with a wide range of freshly made dishes and juices. You pay per weight. Make sure to try the desserts.

Polpo, 41 Beak Street – Be prepared to queue, but it’s worth the waiting time. They serve small dishes perfect to share tapas-style. Both vegetarian and non-vegetarian.

Franco Manco, 98 Tottenham Court Road – Mouthwatering sourdough Italiano-style pizza. Both vegetarian and non-vegetarian.

Le Pain Quotidien, 18 Great Marlborough Street – Bakery and restaurant serving simple and creative food. A delicious brunch is served during the weekends.

Busaba Eathai, 106-110 Wardour Street – Amazing Thai food and great atmosphere. We absolutely loved the pumpkin curry. Vegetarian and non-vegetarian options available.

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Besides a lot of great memories I brought home some inspiration for a new recipe as well. We had breakfast at The Good Life Eatery twice and we could easily have gone again. One morning I tried one of their quinoa spelt scones which was a mouthwatering take on the classic English scone. And once I got back home to Copenhagen, I decided to go and make my own scones recipe.

I have added rhubarbs to my recipe and cut a bit down on the butter and replaced some of it with buttermilk for a lighter scone. Quinoa flakes might be a little difficult to find, but most health-food stores keep them in supply and their taste is worth the ‘hunt’. Besides containing heart healthy omega-3 fatty acids, quinoa also features all nine amino acids, which qualify it as a complete protein. If you are not able to find any you may replace them with oats.

Ok, so let’s get to the recipe.

Quinoa Rhubarb Scones

(makes 12 scones)

1 1/3 cup whole spelt flour
2/3 cup quinoa flakes
75 g cold butter
1/2 cup butter milk + extra for brushing
1/2 tsp baking soda
1 tsp baking powder
2 tbsp maple syrup
Zest of 1 orange
4 stalks rhubarb + 1 tbsp maple syrup

Heat the oven to 200 C/400 F. Cut the rhubarbs into 1 cm chunks. Marinate in 1 tbsp maple syrup for 10 minutes. Transfer to a baking tray and bake for 5-7 minutes until tender. Cool down.

Mix spelt flour, quinoa flakes, baking soda, baking powder, and zest of 1 orange. Cut the butter into small pieces and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add maple syrup, butter milk, and baked rhubarbs. Bring the dough together with your hands – make sure to not over-mix. The dough should be soft, but not sticky. Your may add more flour if necessary.

Transfer the dough to a lightly floured surface and roll out the dough until about 2,5 cm thick. Alternatively use the palms of your hands to flatten the dough. You can cut the dough into a shape of your choice. I used a 6 cm round pastry cutter to cut out the scones. Re-roll any scrapes and cut more scones.

Transfer the scones to a baking tray lined with baking paper. Brush the scones with butter milk and sprinkle with quinoa flakes. Bake at 200 C/400 F for 15-20 minutes until slightly golden.

Enjoy the cooled scones with a nice cuppa.

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