Recently my friend brought me a porridge scone from a cafe in Galway, and it inspired me to try my hand at a recipe for them myself. I hope you guys enjoy this quick and easy scone creation I’ve come up with! These are great for breakfast or as an elevenses with a cuppa either.

Recipe (Makes 11-12 scones)

Ingredients

• 1/2 tsp ground cinnamon
• 1 tbsp sweetener of choice (agave, honey, maple syrup)
• 1 tbsp whole chia seeds
• 3 tbsp ground flaxseed (Linwoods is my favourite brand!)
• 1 banana
• 1 whole egg
• 200g of quick-cook oats, blended into flour
• 50g of quick-cook oats, not blended
• 100ml of milk of choice
• 2 handfuls of blueberries

Method

1. Pre-heat the oven to 200C (fan oven), and line a baking tray with greaseproof paper.
2. Blend the 200g of oats into flour using a Nutribullet or food processor, and add the flour to a large mixing bowl.
3. Add the rest of the dry ingredients – the remaining 50g of oats, flaxseed and ground cinnamon.
4. Blend the wet ingredients to it – banana, egg, milk and sweetener.
5. Create a small well in the centre of the dry ingredients, and pour the wet ingredients in.
6. Arm action time! Mix it all up until you have a batter.
7. Place large spoonfuls of the batter onto the baking tray, aiming for round shapes for your scones – but be flexible with this, they don’t have to be perfect!
8. You should have 11-12 decent scones fitting onto the tray. Make sure there’s enough space between each to allow them to expand a little as they bake.
9. When the oven is ready, place the baking tray in, and bake the scones for 20-25 minutes. Check at 20 minutes, and as is my usual rule, if an inserted toothpick comes out 90% clean you’re good to go!
10. Leave to cool for about 10 minutes before tucking in! I recommend nut butter on top, as always!

Enjoy guys! Tag me if you try this recipe out – you know I love to see your creations! You’ll be find me @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x