Lemon Ginger Quinoa Scones with Healthy Cherry Compote

Good Morning Readers!

I am so excited because my lovely friend little Amy is stopping by for breakfast this morning on her way to school. She came over last week to help me iron all those baby clothes (still not quite done yet – oops!), and during our breaks I made her some of my delicious eats, and now since then she wants to come back for more. Getting more guinea pigs to try my creations makes me so very happy. It’s wonderful that you are able to cook for people and change their entire perception that eating wholesome foods doesn’t always have to be blah.

This morning I thought to try something quite unique and do scones made with quinoa. I have done my research and found some other great recipes that used this ancient grain in their scone recipe – Such as Salted Crown, Canelle et Vanille, and So Says Sarah – but I better do my own take on this wonderful scrumptious pastry.


And how could you not eat a scone without some jam thickly smothered on top? Don’t get me wrong, the extra jam on top takes the scones from good, to out of this world, but we don’t need all the refined sugar which is found in 90% of jams today. So this morning, I am also going to share with you a sweet, luscious cherry compote that will take these scones from good, to great!


Lemon Ginger Quinoa Scones

Serves:  8 Scones       Difficulty: Mediocre          Time: 30 mins

You will need…

2 3/4 cups Oat flour

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 cup Dry quinoa – cooked and cooled

3/4 cup Coconut oil – solidified and grated

2 tbsp Lemon zest

2 tsp Lemon extract

1/2 cup Dairy free milk mixed with the juice of 1 lemon

1 inch of Ginger grated

3 Tbsp Honey or truvia


What to do…

Preheat oven to 375.

Mix together first five ingredients well in a large bowl.

Cut coconut oil into dry ingredient mix until mixture resembles a bit lumpy

Fold in Lemon extract, Buttermilk, and Honey into mixture Fold in ginger and lemon zest.

Plop dough onto a dusted counter and form into a large circle about 7 inches in diameter and 2 inches thick.

Gently cut dough like a pizza, into 8 parts.

Move dough onto a parchment lined or greased sheet and bake for  20 minutes give or take.


Meanwhile these babies are under way in the oven…time to make some sweet, tart cherry compote that will pair wonderfully with the scones.


Refined Sugar Free Cherry Compote

serves: 8          Difficulty: Easy          Time: 15 min

What you will need…

2 cups pitted cherries – I used the frozen variety

1 tbsp lemon juice

1 teaspoon Vanilla extract or 1 vanilla bean

1 Tbsp corn starch

2 tsp Truvia

2 Tablespoons of water


What to do…

Cook 1 cup of cherries and rest of ingredients over medium heat for about 10 minutes

Add rest of cherries in and cook for an additional 5 min

Serve immediately!

Hope you enjoy my recipes today as much as little Miss Amy did! Two thumbs up!! :)




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