Quinoa Scones with Chia Berry Jam

Quinoa Scones with Chia Berry Jam

Serves 5 60 minute prep time

You can thank the power of chia seeds for this low-sugar, all-fruit jam! It’s delicious on Chef Morgan’s Quinoa Scones!


  • Chia Jam:
  • 1 cup frozen raspberries
  • 2 Tbsp chia seeds
  • Optional: sweetener, as desired
  • Quinoa Scones:
  • 1 1/2 cups all-purpose gluten free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup coconut oil, solid
  • 5 Tbsp cooked quinoa
  • 1 Tbsp polenta
  • 1/2 cup non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 3 Tbsp maple syrup
  • 1/4 cup dried berries of your choice (soaked overnight)


  • Chia Jam:

  • In a small saucepan, combine raspberries and sweetener (if using) over low heat for 5 minutes or until defrosted.

  • Mash with a fork.

  • Add in chia seeds.

  • Cook for an additional 5-10 minutes or until a jam texture has formed.

  • Place in a jar and refrigerate to set.

  • Quinoa Scones:

  • Preheat oven to 400F and line a sheet pan with parchment paper.

  • In a medium bowl, sift together flour, baking powder and salt. Rub in the coconut oil until the mixture resembles fine breadcrumbs. Stir in the quinoa and polenta.

  • In a separate bowl, combine non-dairy milk, apple cider vinegar, maple syrup and dried berries. Add in dry ingredients and stir until you get soft dough.

  • Drop 10 spoonfuls of dough on to baking sheet leaving space between. Smooth out each scones top.

  • Bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow to cool on the baking sheet.