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Are you looking for a healthy, fiber and protein packed breakfast that tastes amazing?! Well, you have come to the right place. These Quinoa Scones are packed with plenty of fiber and protein plus the antioxidants of cherries! So what is the best part? They pretty much taste like you’re eating a cherry infused brownie for breakfast! Oh yeah, that’s how breakfast should taste! This is one of my favorite recipes to modify. All of my scone recipes are a just a modification of one recipe, yet they are all so different. I based this one mainly off of my Chippy Banana Oat Scones. I replaced the oats with quinoa flakes, and the mashed banana with cherry preserves, I also replaced 1/3c. of the flour with cocoa powder. At the end, I added dried cherries and cocoa nibs in place of all the chips. Simple alterations, producing two totally different scones!
To begin, let’s start but plumping the dried cherries in a bowl of hot water. Just set the cherries in a bowl full of piping hot water and leave them there for now.
In a large bowl combine the flour, cocoa powder, quinoa flakes, brown sugar, baking powder, baking soda, and salt.
Cut in the butter.
Next, stir in the cherry preserves, buttermilk, and vanilla.
Lastly, add the drained dried cherries and cocoa nibs.
You might have to get in there and stir with your hands.
Press the dough out into a 7-inch circle on an ungreased baking sheet.
Sprinkle the top with plenty of course sugar.
Cut the circle into 8 even wedges.
Bake at 425F for 18-22 minutes or until the center gives only slightly when gently pressed.
Once you make these scones you will never want purchased scones again! Not only are these way, way better tasting but they are also much healthier for you. The cocoa nibs add a nice almost nut like chewiness and the cherries add a tartness that just makes these scones irresistible! They seriously do taste like a brownie. Set these out and don’t even tell people that they are healthy and they will disappear fast. Or tell people that they are healthy and keep them all for yourself ; )
Have you ever made something that is healthy and doesn’t taste like it?
- 1c. flour
- ⅓c. cocoa powder
- 1c. quinoa flakes
- ¼c. brown sugar, packed
- 1¼t. baking powder
- ¼t. baking soda
- ¼t. salt
- ⅓c. butter, cold
- ⅓c. cherry preserves
- ½c. buttermilk
- ½t. pure vanilla extract
- ¼c. dried cherries, plumped in hot water for 10 minutes and drained
- ¼c. unsweetened cocoa nibs
- coarse sugar for the top
- Preheat oven to 425F.
- In a large bowl combine the flour, cocoa powder, quinoa flakes, brown sugar, baking powder, baking soda, and salt.
- Cut in the cold butter.
- Stir in the cherry preserves, buttermilk, and vanilla extract.
- Stir in the drained dried cherries and cocoa nibs, stir with hands if needed.
- Press the dough into a 7-inch circle on an ungreased cookie sheet.
- Generously sprinkle the top with coarse sugar. Cut the circle into 8 even wedges.
- Bake at 425F for 18-22 minutes or until the center is firm when gently pressed.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)