These delicious breakfast scones are not just for breakfast! but super for afternoon tea too. Crammed with oats, juicy figs, plump dates, crunchy with sunflower seeds & chopped walnuts, & fortified with ground flaxseed & ground chia seeds, protein powder (I have used Pulsin’ soy derived protein powder, but their pea protein powder is a good alternative), these wholesome wonders are a must! There is no added sugars (just a little honey and apple sauce), so scones are truly good for you.
When freshly baked, the outside is lovely & crusty & the inside soft but with a crunchy texture from the seeds and walnuts. They are best eaten fresh within 1-3 days of baking.
I like serving mine with butter/ whipped cream, cranberry jam & apple jam (recipes also available). Vegans can always opt for coconut cream.
Preparation: 20-25 mins
Baking time: 22-25mins
- 120g rolled oats
- 40g ground flaxseed
- 60g plain self-raising flour (gluten-free if required)
- 100g wholemeal flour (gluten-free if required)
- 2.5 tbsp honey or agave (3.5 tbsp if you like it sweeter)
- 4 tbsp apple sauce
- 100g dried figs, chopped coarsely
- 60g dried pitted dates, chopped coarsely
- 30g chopped walnuts
- 20g sunflower seeds
- 1/2 tsp baking powder
- 1 tbsp ground chia seeds
- 2 tbsp protein powder (if you do not have protein powder, you can omit from recipe, but use 10ml less milk. I have used Pulsin’ soy-derived protein powder in the scones pictured)
- 160ml milk (standard cow’s milk, almond, rice milk all work fine)
- Optional: 1 tsp of ground cinnamon or nutmeg
Preheat oven to 180°C. Grease & line a large baking sheet.
In a food processor, whizz the rolled oats to make an oat flour. Pour into a mixing bowl.
Add honey or agave, applesauce & milk & mix.
Add chopped dried fruit, nuts & seeds.
Roll into 12 balls & place on the prepared baking sheet.
Bake for 22-25 mins until the scones are golden brown. Then cool on a wire rack.
These scones are best eaten within 2 days of baking, but can last for about 5 days in a sealed container. However, they do freeze well too!
This is a real treat with freshly made (sugar-free) jams & cream. Cranberries & apples have a very high pectin content & so thicken naturally stewing to a jam-like consistency (as does plum jam!). As apples are quite sweet naturally, no honey is required. I have added a little sugar to the cranberry jam though, as these are a lot tarter.
To make apple jam: Peel & chop apples into small chunks. Stew with a squeeze of lemon juice & dash of water. Hey presto! sugar-free apple jam!
To make cranberry jam: Stew 230g cranberries with 1-2 tbsp honey & lemon juice from 1/3 of a large lemon.
Don’t forget you can find my favourite recipes in my FREE eBook here.