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Healthy Breakfast Scones (Fig, Date, Seedy Scones)

Fig scones 15

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.

fig scones 12

I like serving mine with butter/ whipped cream, cranberry jam & apple jam (recipes also available). Vegans can always opt for coconut cream.

Fig scones 14

Makes 12

Preparation: 20-25 mins

Baking time: 22-25mins

Ingredients:

  • 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

 

Method:

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 the remaining dry ingredients including the ground flaxseed , protein powder, ground chia seeds, to this bowl. Add ground cinammon or nutmeg now if you are including it in your scones.

Add honey or agave, applesauce & milk & mix.

Add chopped dried fruit, nuts & seeds.

Roll into 12 balls & place on the prepared baking sheet.fg scones 4

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.

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