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)
- 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
- Pre-heat the oven to 200C (fan oven), and line a baking tray with greaseproof paper.
- Blend the 200g of oats into flour using a Nutribullet or food processor, and add the flour to a large mixing bowl.
- Add the rest of the dry ingredients – the remaining 50g of oats, flaxseed and ground cinnamon.
- Blend the wet ingredients to it – banana, egg, milk and sweetener.
- Create a small well in the centre of the dry ingredients, and pour the wet ingredients in.
- Arm action time! Mix it all up until you have a batter.
- 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!
- 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.
- 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!
- 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