This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your support
Scones for breakfast typically wouldn’t be your first thought but they make a great grab and go option for the family!
These healthy breakfast scones are made using a mix of oats and yoghurt so they may not taste as sweet as your regular scone, they do taste more like savory scones but there is still some sugar in the mix for a slight touch of sweetness.
These are intended for breakfast though so they aren’t intended to be too sweet although I do suggest that you can opt to sweeten them with some cream and jam.
Follow my breakfast scones recipe down below!
Makes: 8-12 Scones
Prep time: 10 mins
Cook time: 10-15 mins
Total time: 20-25 mins
- 175g self raising flour
- 1tsp baking powder
- 50g butter
- 50g caster sugar
- 60g raisins
- 130g oats
- 150ml natural yoghurt
- 1 egg
- Large mixing bowl
If you do not have a cookie-cutter, try using the rim of a glass to cut your shape
- Parchment paper
- Heat oven to 220C/200C fan/gas mark 7
- Sift the flour and baking powder together in your mixing bowl before adding your butter.If possible, have the butter at room temperature are this will make it a lot easier to incorporate into the mix.
- You want to get your hands in the mix and create a somewhat breadcrumb texture.
- Add the sugar raisins and oats to your mix.
- Beat your egg and add to your natural yoghurt in a separate bowl.
- Add the egg and yoghurt mix to your dry ingredients and stir together to make a soft dough.
- Dust your worktop with some flour before placing your soft dough onto the surface.Use your hands to gently flatten the mix.This can be a little sticky but that’s ok!
- Use a cookie cutter to create a round shape for your dough.Tear away the excess dough and place your shape on some parchment paper.Continue to do this until all of the mix has been used.
- Place tray in the oven and bake for 10-15 minutes or until golden.
These scones are great to have with some clotted cream and jam.
Alternatively, you can opt to keep it simple by serving with some butter alone.
Keep in an airtight container and eat within 1-2 days for best taste.
Pin this recipe