‘Bouncy’ breakfast scones recipe takes 20 minutes using staple cupboard ingredients (Image: Getty)
Cupboards become bare in the days after , and often, what is left is too festive after the indulgence of turkey, the trimmings, and more.
Calling upon pantry staples is ideal for those avoiding the , and it’s not just pancakes that you can whip up with the ingredients.
Cue these delicious breakfast , which have a “slightly bouncier texture than traditional ones” to make them light and digestible.
Good Food shared that the chia and oat breakfast scones are best served with for a “lovely start to the day”.
They’re packed with goodness, including vitamin C, folate, fibre, and flavour.
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These light and bouncy scones are perfect for breakfast after the Christmas indulgence (Image: Getty)
Breakfast scones recipe
Ingredients
- Two tsp cold pressed rapeseed oil, plus extra for the ramekins
- 50ml milk
- One tbsp lemon juice
- Two tsp vanilla extract
- 160g plain wholemeal spelt flour
- Two tbsp chia seeds
- 25g oats
- Two tsp baking powder
- Two 120g pots bio Greek yoghurt
- 400g strawberries hulled and sliced
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Method
A hot oven is essential for perfectly risen scones, so set it to 200C/180C fan/gas 6 before doing anything else.
Line the base of four 185ml ramekins with a disc of baking paper and oil the sides with the rapeseed oil. Now measure the milk in a jug and top it up to 300ml with water.
Stir in the lemon juice, vanilla, and two teaspoons of oil before mixing in the flour, seeds, and oats. Blitz the mixture in a food processor to make the texture as fine as possible, then stir in the baking powder.
Pour in the liquid, then stir it through slowly and gently with the blade of a knife until you have a very wet batter that resembles dough.
Spoon the mixture evenly into the ramekins, then bake on an oven tray for 20 minutes until it is risen. The Good Food experts noted that the scones “don’t have to be golden but should feel firm”.
Cool the cooked scones for a few minutes before running a knife around the inside of the ramekins to loosen the scones, then carefully ease out.
The scones can be eaten immediately or cooled and stored for later. Split each in half and serve topped with half the yoghurt and two portions of the berries.