Chia and Blueberry Drop Scones
With no preparation done yesterday for lunch boxes for the week ahead (yes, I did not practice what I preach this week!), I baked a lunch box filler at 7.45am this morning! I kind of made them up as I went, however I got great feedback from my two children when they got home from school so I am sharing the recipe. The chia and blueberry bit of the recipe is from a bag of milled chia seed and pure blueberry powder I picked up when I buying a bag of chia seeds (for my banana chia seed oat bars). It did make the drop scones a little strange in colour but they tasted great, freeze very well and have the added bonus of a nutrient boost from the seeds (92% chia seeds in the mix).
- 350grams self raising flour
- 150grams of ground almonds (or for nut free use ground oats or wholegrain flour)
- 3-4 tablespoons of chia and blueberry mix
- 100grams of butter
- 1 heaped teaspoon of baking powder
- 2-3 tablespoons of honey (optional for a sweeter scone that can enjoyed with no additional jam!)
- 1 large egg, beaten
- Enough buttermilk to bring to a sloppy dough
Mix dry ingredients in a large bowl. Rub in butter until it resembles breadcrumbs. Add beaten egg, honey (if desired) and enough buttermilk to bring it to a sloppy dough (not a scone dough, but not as wet as a muffin mixture – somewhere in between). Dip a tablespoon into flour and then spoon a good heaped tablespoon out onto baking paper on a baking tray. You may need to flour your hands a little too to to help drop the scone batter onto the tray in one blob! (the sloppy dough gives the scones a fantastic texture). Bake at 190 degrees Celcius for about 12-15 minutes until golden brown.
Makes 16-18 regular sized drop scones (I made 12 very large ones by accident but kids had no problem finishing the one in their lunch box!)