Jammy Scones
SnackThese oat based buns, coated in homemade raspberry jam and coconut, make for a really tasty snack, perfect to enjoy with a cuppa between meals, and a really great recipe to get the kids involved in!
Calories274kcal
Carbs31g
Protein18g
Fats9g
For Intensive ExercisePerformance Benefits
A snack that is high in carbohydrates and protein, with moderate levels of fat will help to keep your carbohydrate stores topped up between meals, help you hit your protein targets throughout the day and keep you feeling fuller for longer.
Health Benefits
Raspberries are currently in season and a great source of Vitamin C and fibre. This recipe is also a great source of trace elements such as manganese, which the body needs in small amounts for the normal functioning of your brain, nervous system as well as your body’s enzyme systems.
Expert Tips
Serve warm if you can!
Equipment
- Tray
- Parchment paper
- Food processor
- Pot
- Large mixing bowl
- Small bowl
Ingredients
- 250 g Oats
- 1 tsp Baking soda
- 2 Eggs
- 2 Banana
- 3 scoop Vanilla protein powder
- 100 ml Milk
- 1 tbsp Honey
- 2 tbsp Butter (melted)
- 80 g Desiccated coconut
Raspberry Jam
- 200 g Raspberries
- 1 tbsp Chia seeds
- 1 tbsp Lemon juice
- 1 tbsp Honey
Servings
Instructions
- Preheat the oven to 180℃ and line a baking tray with parchment paper.
- Mix the oats and baking soda in a large bowl.
- Blitz the eggs, banana, protein powder, milk, honey and butter in a food processor for 2 minutes.
- Pour the mixture into the bowl with the oats and mix well to fully combine.
- Using your hands, take a handful of the mixture and shape into a ball. Place on the lined baking tray and repeat with the rest of the mixture.
- Bake in the oven for 16-18 minutes.
- While the scones are baking, prepare the raspberry jam.
- Place the raspberries in a small pot and mash using the back of a fork.
- Turn the heat to medium and mix in the chia seeds, honey and lemon juice.
- Leave to simmer for 5 minutes before setting aside to cool.
- Pour the coconut into a small bowl.
- When the scones are cooked and cool enough to touch, dip each one in the raspberry jam and then finally, in the coconut.
Notes
Nutrition
Serving: 1ServingCalories: 274kcalCarbohydrates: 31gProtein: 18gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 249mgPotassium: 344mgFiber: 5gSugar: 9gVitamin A: 70ugVitamin C: 12mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!
