I love baking these delicious oatmeal honey scones. They are quick and easy to make and I often have one as a quick breakfast or morning snack if I’m running out the door for a busy day ahead. Perfect with a cup of lemon tea. They’re full of soluble fiber to fill you up and provide long lasting energy. The figs add a lovely natural sweetness and I regularly swap them for other dried fruits such as organic sun-dried jumbo raisins. The banana adds moisture and extra goodness which allows me to use less oil in the mix – you can also use apple puree. I hope you enjoy these as much as I do.
2 1/2 cups rolled oats + 1/2 cup extra for rolling
1 tablespoon ground flaxseed (linseed) or chia seed
1/2 teaspoon bicarb soda / baking soda
1/4 cup honey
1/4 cup macadamia nut, coconut or olive oil
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
zest from 1 orange
1 ripe banana
1/2 cup dried muscatels or figs, chopped (see notes)
Preheat your oven to 180 C. (160 C FAN FORCED)
Combine 2 1/2 cups of oats, honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor.
Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough. ( now you can also do this by hand, but it will take you a good 5 minutes of mixing and squishing the dough until it comes together)
Add the dates last of all and mix through by hand.
Spoon the scone dough onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.
Flatten down slightly and cut into rounds. You should get 8 rounds.
Place onto a baking tray lined with baking paper and allow to rest for 15 minutes.
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy alone or with a little ricotta, honey or whole fruit jam.
Protein: 3.5 g
Fat: 9.7 g
Carbs: 33 g
Use 1 cup fresh blueberries in place of the dried fruit in this recipe.