Zesty Easter Scones

These zesty easter scones are one of the best things I’ve ever eaten! They’re inspired by the delicious flavours from hot cross buns, so they’re full of sweet fruity goodness and lovely spices. They’re surprisingly easy to make and taste incredible topped with a dollop of coconut yoghurt and strawberry jam. For the jam I used the recipe from my first book, which I love!


Serves: 12

Difficulty: easy


2 cup oat flour (200g)
1 cup almond flour (200g)
1/2 cup raisins (75g)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Zest of 1 lemon
Zest of 1 orange
1/3 cup orange juice
1/2 cup almond milk
3 tbsp maple syrup

Coconut oil (to grease tray)

1 chia egg (1 tbsp chia left to soak for 10 minutes in 3 tbsp water)


Start by pre-heating the oven to 180C. Mix 1 tbsp chia seeds with 3 tbsp spoons of water in a cup and leave to one side to to absorb.
Process two cups of oats in the food processor until they form a fine flour. Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.
Add the almond flour to the oat flour along with 1/2 cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg. Add the zest of one lemon and one orange to the dry ingredients and mix thoroughly.
Squeeze the orange juice out of the orange and add 1/3 cup orange juice to the dry ingredients. Then measure pour in 1/2 cup almond milk, 3 tbsp maple syrup and the chia egg into the mixing bowl.
Grease a muffin tray with coconut oil and spoon the mixture into the tray. Bake for 20 minutes until the tops are golden brown.
Leave to cool before topping with coyo and homemade strawberry jam to serve.