The other day I had the great opportunity to share some great stories and food with perfect strangers. I got invited to a Flavorganza that was spectacular! It was the perfect opportunity to show off the diversity of QuinoAmino® no matter what the occasion. I wasn’t really sure if they would be a TRICK-or-TREAT. So I got together with Dr. QuinoAmino, Cesar Valentino, to see what was possible for uses of gluten free flours considering taste and texture with QuinoAmino®. He and his sister, Rita, were a great help. It was great fun to discover more with them, I look forward to further recipe sessions…..lol. My Scones were a highlight of the party……people couldn’t get enough that they bagged up the rest to take for the morning as breakfast! Great from dessert to breakfast or a quick snack on the go!
I prefer not to cook my nutrients out of my daily fix, I like my shakes filled with yummy raw ingredients, but when sharing with friends or needing a regret free snack, these are so tasty! These café ready Pumpkin Spiced Scones are also GLUTEN FREE being made with QUINOA FLOUR, ALMOND FLOUR, QUINOAMINO® and VERY LITTLE GLUTEN FREE ALL-PURPOSE FLOUR for kneading, rolling, and adjusting the texture a bit to be smoother. The other flours are very hearty but the QuinoAmino® adds a very tantalizing high note that marries all the textures, flavors, and nourishment into a single satiating treat! Let’s get down to the rest of the Ingredients.
What you’ll need to do first: Preheat oven 400˚F and prepare a large cooking sheet with parchment paper. Have a large mixing bowl, medium mixing bowl, rubber spatulas (2 is always good), cooking sheet, measuring cups and spoons, a flour sifter, peel zester (or a steak knife), juicer, pulp strainer (not necessary but makes icing smoother looking), and an optional rolling pin ready to use as we combine the ingredients. Preparation goes a long way in cutting out prep time from a recipe. Usual prep time is around 30 mins; baking for 15 mins at 400˚F; cool for 5 mins. Roughly 50 mins from start to finish if you wash as you go and have all tools clean and in order. A few wash cloths are handy when dealing with flour…… it can get very sticky and clingy.
1 ¼ cup Quinoa flour
1 ¼ cup Almond flour
4 scoops of QuinoAmino®
¼ cup packed brown sugar
2 tsp. baking powder
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground all spice
Pinch of ground clove
¼ tsp. baking soda
¼ tsp. Himalayan Pink salt (fine)
½ cup Amish butter (set out about an hour before you start to soften to room temperature)
¼ cup of dried cranberries (1/2 c. if you want to omit the pepitas)
¼ cup of pepitas (green pumpkin seeds)
2 eggs lightly beaten
½ cup pumpkin puree (canned works well too)
½ cup ½ and ½ or milk
1 cup Gluten FREE all-purpose flour (for folding out and kneading)
1 egg slightly beaten for brushing scones
2 cups powdered sugar
1 tbsp. softened butter
Now this is where it gets fun! Take the two flours and blend them in the large mixing bowl after running them through the sifter as shown. Then mix in 4 scoops of QuinoAmino® or 8 if you want each scone to equal 1 scoop of QuinoAmino® (adjust flour and their combination down to get the texture and moisture you desire in your scones. With more flour; the more dry and crumbly the dough will be. We will discuss more about this at the end at the Roll Out step).
Gather the remaining 8 dry ingredients from the top of the list and mix them thoroughly into the flour/QuinoAmino® blend before mixing in any wet ingredients. Your butter should be room temperature by now and ready to be cut into your dough. You can use a pastry blender to do a more precise cut in but you can also use a sharp edge of a spoon or rubber spatula. It is important not to work the butter into the flour too much because the butter crumbles contribute in making the texture moist and bonded better. Pictured above is the crumbly effect I desired for my dessert for you to get an idea. Carefully adding the pepitas (or pumpkin seeds) and cranberries into the dry mix as the next step. For those who don’t like seeds you can omit them and just double the cranberries for the same balance.) Toss to combine; as to not pack the butter too tightly. Once the mix is finished, dig a little pit into the center of your dry mix and set aside for later.
The wet ingredients are needed next. Slightly beat eggs and add to the pumpkin puree and½ and ½ in the medium bowl. Mix until well blended. Stir wet mix into dry mix until just moistened. This is where things got too messy to have taken pictures. Spread the Gluten Free All-Purpose flour on a clean and dry surface. Turn the dough onto the dusting using a rubber spatula to help gather up everything as you transfer onto the flour. Using AP flour helps regroup the coarseness of the heartier Quinoa and Almond flours. It will bring the texture to a subtle crumble as you nibble. I kept mine kind of sticky wet knowing that the Quinoa I added needs a little more moisture in the oven. Keep a fine layer of AP flour between your hands and add some to the dough or you will get it stuck all over your hands. If you notice your dough is starting to crumble you can add more pumpkin puree but not much to bring moisture back. Try to only knead it 12-15 times gently before rolling (or hand patting it) into an 8 in. circle. Cut the 8 in. round like a pie into 8 wedges. Place wedges 2 in. apart on the parchment ready baking sheet. Combine 1 egg and 1 tbsp of water and whisk. Brush egg mix over scones lightly. Place sheet in oven for 15-20 mins or until Golden Brown and Delicious. Remove from heat and let cool on wire rack of 5 mins. Next is the icing that can be prepared before or during cooling.
Zest the orange peel before juicing it for the flavor spike in this icing. I strained my juice to keep icing smooth from pulp but allowed the zest to pop through as presentation. You can strain all pulp out and render smooth as silk icing though if you desire that effect. About 2 tsp of zest and 2 tbsp or juice from the orange is all you will need. Melt butter over low heat or in microwave until just melted but not boiling. Stir orange zest with juice, butter, and powdered sugar until blended well. Last step…….Drizzle that sweet and citrus filled icing onto your Cranberry and Pumpkin Spiced scones and serve with coffee as an after dinner dessert, or as a breakfast fix, or some toasted almond milk on an afternoon re-connection break! Or as a Halloween Treat!