Serving Details
- Serves: 6
- Yield: 6–8 scones
- Best Served: Warm, topped with yogurt and berries
Recipe Description
Chia & Oat Breakfast Scones with Yogurt and Berries are a nourishing twist on a classic bake. Packed with fiber-rich oats, protein-boosting chia seeds, and naturally sweetened, these scones from The Cook Book are perfect for health-conscious mornings. Serve them warm with creamy yogurt and a medley of fresh berries for a balanced, satisfying breakfast.
Cooking Time
- Preparation Time: 15 minutes
- Baking Time: 20–22 minutes
- Total Time: ~35–40 minutes
Ingredients
- 1¼ cups whole wheat flour
- ¾ cup rolled oats
- 2 tbsp chia seeds
- 1 tbsp baking powder
- ¼ tsp salt
- ⅓ cup coconut sugar or brown sugar
- ⅓ cup coconut oil or unsalted butter, cold
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- ¼ cup milk (any type)
- 1 tsp vanilla extract
Toppings (Per Serving)
- 2 tbsp Greek yogurt
- ¼ cup fresh berries (strawberries, blueberries, raspberries)
- Drizzle of honey or maple syrup (optional)
Instructions
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, oats, chia seeds, baking powder, salt, and sugar.
- Cut in the coconut oil or butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix yogurt, milk, and vanilla. Add wet to dry ingredients and stir until just combined.
- Turn dough onto a floured surface, gently knead, and pat into a 1-inch thick round. Cut into 6–8 wedges.
- Place scones on the baking sheet. Bake for 20–22 minutes until golden and firm to the touch.
- Cool slightly before serving with a dollop of yogurt and fresh berries on top.
Nutritional Information (Per Plain Scone)
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Fat: 9g
- Sugar: 6g
FAQs
Can I make these scones vegan?
Yes — use plant-based yogurt and milk, and swap coconut oil for butter if needed.
How should I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat before serving.
Can I freeze the scones?
Yes — freeze baked scones for up to 2 months. Thaw and warm before serving with toppings.
Can I add fruit into the dough?
Yes — chopped dried apricots, blueberries, or cranberries can be folded in before baking.
