Preparation

Preheat the oven to 400F degrees, rack in the top 1/3. Line one baking sheet with parchment paper.

Whisk together the maple syrup and milk in a small cup, and set aside. Combine the flour, quinoa/oats, baking powder, and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter into the flour using a knife and fork, or smushing it through your thumb and fingertips. Now add the maple syrup milk. Pulse (or mix) until the dough just comes together - don't over mix. If the batter is too dry add more cream a bit at a time.

Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together. Now arrange the dough into a 1-inch thick rectangle (see photo). Trim the edges and slice the dough into nine equal-sized squares. Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar. Bake for 20-25 minutes, or until golden along the bottom and tops. Makes 9 scones. 

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