Fruit Scones
If you’re a scone-lover, try making a batch of these next time the mood strikes. They are naturally sweetened with cinnamon, orange zest, dried ...fruit and an optional brown sugar sprinkle. Loaded with fibre, they make a great light breakfast or snack that will keep you going for longer than your average white-flour based scones. Read more If you’re a scone-lover, try making a batch of these next time the mood strikes. They are naturally sweetened with cinnamon, orange zest, dried fruit and an optional brown sugar sprinkle. Loaded with fibre, they make a great light breakfast or snack that will keep you going for longer than your average white-flour based scones.
points
fibre
spices
seeds
points
fibre
spices
seeds
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NUTRITION PER SERVING (Read more)
Notes
Psyllium husk comes in either a fine powder or a coarse powder. One tablespoon of the fine powder weighs 15g, and one tablespoon of the coarse powder weighs 5g, so be sure to use the gram weight, not the tablespoon measure, when measuring.
points
fibre
spices
seeds
Ingredients
Method
Gather and prepare your ingredients. Preheat your oven to 190°C/170°C fan.
Place the chia seeds, psyllium husk, cinnamon, orange zest, oats, almonds, coconut, raisins, and salt into a large bowl. Stir to combine.
Pour in the water and olive oil and mix well. Set aside to soak for at least 30 minutes. While the mixture is soaking, preheat your oven to 190°C/170°C fan. Line a baking tray with parchment paper.
Place the dough onto the tray and shape into a round 14x14cm. You may need to gently squeeze it together, keep the faith that it will adhere!
Cut into 4 equal wedges. Space apart on the tray. If desired, brush with milk and sprinkle with brown sugar.
Bake for 30 minutes. Allow to cool before serving.
Notes
Psyllium husk comes in either a fine powder or a coarse powder. One tablespoon of the fine powder weighs 15g, and one tablespoon of the coarse powder weighs 5g, so be sure to use the gram weight, not the tablespoon measure, when measuring.