Cranberry Quinoa Scones

This is a healthier twist on one of my favorite recipes. These dense scones make a very filling and delicious breakfast!

Cranberry Quinoa Scones
2 cups whole wheat flour
1/3 cup sugar (I use turbinado sugar)
1.5 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter
1/2 cup buttermilk (I use rice milk with a tsp of lemon juice)
1 egg
1.5 teaspoons vanilla extract
1 cup cooked quinoa
2/3 cup dried cranberries or cherries
2/3 cup chopped pecans or walnuts

Preheat oven to 400 degrees. Mix the first four ingredients. Cut butter into cubes and distribute in flour mixture until it resembles coarse crumbs.  If you aren’t using a food processor, make sure the butter is close to room temperature before mixing. Whisk buttermilk, egg, and vanilla together and add to flour mixture. Stir in cranberries, quinoa and nuts by hand. With lightly floured hands, pat dough into two 6” circles on greased cookie sheet. Bake 18-20 min.

Serve drizzled with honey.