Black Raspberry, Red Currant, Quinoa, And Oat Scones

Name: Black Raspberry, Red Currant, Quinoa, And Oat Scones
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 125 milliliters 1/2 cup unsweetened almond milk ( you can use whole milk); 1 Tb baking powder; 1 teaspoons baking soda; 140 grams cup superfine brown rice flour; 4 servings Demerara sugar, to sprinkle on top; 2 eggs, divided; 1 Zest of lemon; 70 grams 1/3 cup natural cane sugar; 140 grams 1/3 cup gluten-free oats; 45 grams 1/3 cup quinoa flour; 118 milliliters black raspberries; 79 milliliters red currants; 1 teaspoons salt; 140 grams 10 Tbs unsalted butter or non-hydrogenated shortening (I used shortening); 40 grams 1/3 cup tapioca flour

Black Raspberry, Red Currant, Quinoa, And Oat Scones might be just the morn meal you are searching for. This gluten free, dairy free, and fodmap friendly recipe serves 4. One serving contains 769 calories, 12g of protein, and 42g of fat. This recipe is typical of Scottish cuisine. If you have almond milk, currants, raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 53 minutes.