Chia and Oat Breakfast Scones with Yogurt and Berries

• cold-pressed rapeseed oil↗2 tsp tsp

  plus a little for the moulds

• milk↗50ml ml
• lemon juice1 tbsp tbsp
• vanilla extract↗2 tsp tsp
• regular wholegrain spelt flour↗160g g
• chia seeds↗2 tbsp tbsp
• oat flakes↗25g g
• leavening agent↗2 tsp tsp
• bio Greek yogurt↗2 x 120g pots pot
• strawberries↗400g g

  peeled and sliced

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with fan/gas 6 and line the bottom of four 185 ml moulds with parchment paper, greasing the sides with rapeseed oil. Measure the milk in a jug and add water to reach 300 ml. Add the lemon juice, vanilla and 2 tsp oil. Mix the flour, chia seeds and oat flakes, then blend in a blender until very fine. Add the leavening agent.

2. 2

   Pour in the liquid, then stir with a knife until you get a very wet batter, similar to cake batter. Evenly distribute into the moulds, then bake on the tray for 20 minutes until they rise – they don’t need to be golden, but should be dense. Cool for a few minutes, then carefully run a knife along the inner edge of the moulds to release the scones, and gently remove them.

3. 3

   The scones can be eaten immediately or cooled and stored for later. If you use our Healthy Eating Plan, this recipe serves two people for two meals: use two scones at once, split them in half and serve with half the yogurt and two portions of berries. Cool and pack the leftovers to eat another day of the plan.