I feel like I’ve kind of always been sensitive, not in an emotional way (of course, but that’s not the point here), but more in way of being affected by change, and that from very early in life. Whatever may the change be, related to the seasons, the temperatures or the weathers, just as well as environmental changes in general, I am so deeply affected by it that my emotions, mood and energy levels are all topsy-turvy. I do love change, which helps us break away from our own routine, from our habits, which makes us do things we would never have done, take risks, put ourselves in question. But as much as I love it, those emotions, mood and energy rollercoasters that come with it are very much tiring. For instance, since we’ve passed the Spring Equinox, I’ve been feeling either on a high or very tired and drained energy wise, as if this astronomic event has changed something in me. I do not know how you feel about that, but what I know for sure is that yoga really helps me revitalise and get all that joyous and beautiful energy back, just as well as my tranquillity when needed. But whenever that happens, be sure to embrace those feelings and changes, to accept them and live with the flow; realise that you’re in the process of a change and things will get better much sooner. Now, to the recipe!
How on earth could I have not shared this with you earlier? I did not really know how spectacular those would be before tasting them, but now that it’s done, I do feel responsible for not sharing this little piece of heaven with you (or it might be my greedy subconscious speaking too…). I genuinely love this breakfast because not only is it very easy to make, the ingredients being quite accessible to all, but it is very satisfying and such a good thing to wake up to. It’s a nice and crispy treat from the outside, but once sliced, reveal its gooeyness and deliciousness.
You can dress them however you want, with other types of yogurt (even non-vegan versions), nuts, seeds, honey, nut butter or fresh fruits even. For this recipe, I made a raw raspberry jam, which do not contain any processed sugar (oh hell yes!). I usually prepare a large quantity of jam in advance, so that I have enough for the scones and some other treats. Those little babies are better when freshly made and out of the oven, but they are equally good two or three days after, if you did not have another choice than having leftovers (which will probably not happen). A delightful and guilt-free recipe, containing a great amount of fibres, minerals as well as healthy and natural sugars; the perfect “Sunday Breakfast-in-Bed” or “Brunch” friend.
Classic Scones Recipe With a Twist
Portions: 10 scones.
Preparation time: 20 minutes.
Cooking time: 25 minutes.
For the dry ingredients:
- 175g of almond flour (finely ground almonds do work)
- 225g of oat flour
- 75g of raisins
- 1 heaped tsp of cinnamon
- ¼ tsp of cloves
- ¼ tsp of nutmeg
For the wet ingredients:
- Zest of one lemon
- 2 tbsp of lemon juice
- 175ml of plant milk (almond, oat, spelt)
- 3 tbsp of maple syrup
- 1 ½ tbsp of milled chia + 4 tbsp of water
For the raspberry jam:
- 150g of frozen raspberries (defrost beforehand)
- 3 tbsp of maple syrup
- 2 tbsp of lemon juice
- ½ tsp of vanilla powder
- 3 – 4 tbsp of chia seeds
- Coconut yogurt, to serve (or Greek yogurt if you’re not vegan)
(1) Preheat your oven to 180°C. Start by blending all the ingredients for the jam, except the chia seeds and coconut yogurt. When it is nicely blended, add the chia seeds and leave into the fridge to thicken.
(2) Mix the milled chia seeds with the water and set aside to soak. In a large mixing bowl, add all the dry ingredients and stir well, before setting aside.
(3) In a bowl, mix the plant milk of your choice with the maple syrup. The stir the lemon juice and zests in, mix to incorporate. When the chia egg is quite sticky and viscous, add it to the wet ingredients before whisking it in completely.
(4) Pour the wet ingredients over the dry ingredients and mix them all together correctly, so that you end up having a nice sticky scone dough.
(5) Take a spoonful out, roll it into a scone and place on a baking tray, covered with parchment paper. Press slightly to flatten it just a little, and do the exact same thing with the entire dough.
(6) Place in the middle of the oven for about 25 minutes or until the bottom starts turning golden-brown, nice and hard on the outside.
(7) Leave them to cool down slightly. Then cut them in half, top with some coconut yogurt and a large spoonful of raspberry jam, and devour without even blinking (or delicately eat them with a cup of tea, whichever you prefer!).