Aran Goyoaga's Cranberry and Quinoa Scones
Aran Goyoaga's Cranberry and Quinoa Scones
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Cannelle et Vanille's Aran Goyoaga shares her recipe for tender and tart gluten-free scones.

    Ingredients

    • 10 tablespoons unsalted butter, frozen
    • 1/2 cup unsweetened coconut milk, chilled
    • 1 teaspoon lemon juice
    • 1 cup fresh cranberries
    • 1 cup superfine brown rice flour
    • 1 cup quinoa flakes, plus more for topping
    • 1/3 cup quinoa flour
    • 1/3 cup tapioca starch
    • 1/3 cup natural cane sugar, plus more for topping
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • Zest of 1 orange
    • 2 large eggs

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 288 % Daily Value *
    • Total Fat: 15 g 23.45%
    • Saturated Fat: 9 g 46.93%
    • Trans Fat: 0 g %
    • Cholesterol: 31 mg 10.17%
    • Sodium: 330 mg 13.73%
    • Calcium: 40 mg 4.01%
    • Potassium: 84 mg 2.39%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.84%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 35 g %
    • Dietary Fiber: 2 g 8.66%
    • Sugar: 8 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.28%
    • Vitamin C 4%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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