A luxury of mine is a beautiful and relaxed weekend morning consisting of a delicious, warming breakfast for you and your family to enjoy. Baking scones is a versatile breakfast idea because you can get so creative with the toppings and all in all it’s just such an easy recipe to whip up.
My version (and with desserts in particular) of a perfect breakfast would need to consist of some sort of chocolate (but the good kind!) So for this scone recipe I’ve mixed in a handful of my favourite chocolate chips, that adds such a rich but subtle sweetness.
I love to have mine by cutting through the middle of the scone and spreading it with coconut cream or almond butter, a dollop of sugar-free blueberry jam, light date syrup or honey.
1 cup Buckwheat flour (or rice flour)
1/2 cup unsweetened desiccated Coconut
1/2 cup rolled oats
1 ripe Banana
1 handful dark Chocolate chips
1/4 cup raw Coconut sugar
2 tbsp Cinnamon
1/4 cup Coconut milk (add more if necessary)
2 tbsp flaxseeds
Preheat the oven to 200C. Line a baking tray with parchment paper. Combine all the dry ingredients together in a bowl, and mix. Smash the banana, to form a puree and into the mix with the milk. Mix well until you form a hard dough. Split the dough into two doughs, then into another two and another two to form an overall of 8 scones. Shape into scones and place on the tray and into the oven for 15 to 20 minutes. Whilst that bakes in the oven, prepare your toppings on a table.