• Courtney Evors

Sunday Scones

There is nothing better than to wake up on a Sunday morning and to have an easy recipe for breakfast ready to go. No need to spend hours on Pinterest searching for a recipe. I have got you covered. This recipe is super easy, and doesn't require a lot of prep work, which is usually the case with scones. And the best part? Besides being delicious, is that they are gluten free, dairy free and refined sugar free!

Cinnamon Apple Scones:

What you are going to need to make these are a food processor, a spatula, a spoon, a knife and a sheet pan. You could probably use a blender, but it may not mix as evenly or it could turn to mush. You can also mix by hand, but please note that the consistency may be more crumbly. If you use any other means leave a comment below and let me know how you got on.


150g Haferflocken Kleinblatt

1/2 tsp Baking Soda (backsoda)

1 Tbsp Olive oil (Olivenöl)

3 Tbsp Maple Syrup (ahornsirup)

75g Coconut yogurt (Kokos Joghurt) - I used Happy Coco Plain coconut yogurt.

25g (1 bag) Cinnamon Apple Bites

Preheat your oven to 150ºc

Using your food processor bowl as your mixing bowl, make sure your blade is in place and put all ingredients in the bowl. I usually place this on a food scale and measure the ingredients there as this creates less clean-up.

Lock lid on the bowl and pulse/ blend for 1 minute until all ingredients are evenly mixed, making sure not to miss any dry areas.

Line a baking sheet with baking paper, and with a spatula, pour the mixture in the middle of the pan.

using your spatula, carefully shape the oat mixture into a round disc smoothing out the edges and top.

Once you are happy with the shape, take your knife and score the top of the oat mixture into quarters (crosswise and length wise) and then again diagonally to create eighths. You do not need to cut all the way through, but just enough at the top to create a clear separation of the scones.

Alternatively, you can use a ring mold to make individual scones, or just spoon out as you would a cookie. But please note, if you do this, then your baking time needed will be half. (around 12min)

Place the baking sheet in the center of the oven and bake for 25 minutes or until golden brown and slightly firm to the touch. I recommend rotating the pan once while baking to ensure even browning of the top.

Once ready, take out of the oven and let cool for 10 minutes and enjoy warm, with yogurt, peanut butter, jam or all by itself is good too.

These scones should last about a week in an air tight container and can be re-heated to have a toasty breakfast.

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