Breakfast Fruit Scones
Breakfast can be a challenge during the week. I often find myself in such a hurry that I rush to work with just a granola bar. Once there, I am hungry again and wishing I had a more satiating breakfast. Not eating enough for breakfast leaves me hungry and more likely to eat office treats or binge at lunch.
If you are like me, I have found us a solution. These breakfast fruit scones were shared with my by my co-worker Kristi who has been making them weekly for years and there is a good reason. They are quick, easy, and delicious!
I baked a double batch, wrapped them in tinfoil (individually), and placed them in the freezer. For the next 3 weeks the night before I would take one out and leave it on the counter. Then in the morning I would grab it and along with a yogurt or milk and maybe a banana and head to work. It kept me full until lunch and I loved them.
You can make any combination of flavors. I tried and loved the following combinations
- Fresh/frozen peaches with coconut
- Fresh apples with raisins
- Mixed berries with almonds
- Apricot and dried blueberries
Breakfast Fruit Scones – Recipe
Adapted from Flour Cookbook
- 350 g all-purpose flour (just shy of 3 cups) for some added fiber, substitute 3/4 cup whole wheat pastry flour
- 70g (1/3 cup) sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- Pinch salt
- 2 eggs
- 1/4 cup canola oil
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 1 1/2 fresh fruit
- 1/2 cup dried fruits or nuts
- Note: any combination of dried fruit and nuts will do
Heat oven to 375. Line a baking dish with parchment paper or silicone baking mat. Combine dry ingredients in a large bowl. In a separate, smaller bowl, whisk together the eggs, yogurt, milk, and canola oil. Add the wet ingredients to the dry and mix just until incorporated. Fold in the fresh and dried-fruit. It may seem like too much fruit for the amount of batter, but trust me the end product turns out great. On the prepared baking, spoon out the dough into little mounds. Bake for 35 minutes. Makes about 12 scones. These are easily wrapped individually in foil and frozen. For freshest taste, enjoy frozen scones within 2-3 weeks.