Oaty Citrus Scones

Here we have another yummy recipe made with Farringon’s brilliant Mellow Yellow Rapeseed oil. These scones are perfect for afternoon tea or a delicious snack, and are much healthier than your usual summertime scones.

Video here.

For the scones:

  • 2 cup oat flour (200g)
  • 1 cup ground almonds (200g)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup raisins (75g)
  • Zest of 1 lemon
  • Zest of 1 orange
  • 3 tbsp agave syrup
  • 1/3 cup rapeseed oil
  • 1 egg whisked


For the Chia Jam:

  • 2 cups of strawberries
  • 4 tbsp agave syrup
  • 2 tbsp chia seeds



  1. Preheat the oven to 180C.
  2. (To make the oat flour) Blend the oats in a blender until they form a flour like substance.
  3. Add the almonds and blend together.
  4. Place the oat flour and almonds in a bowl and add the nutmeg, cinnamon, raisins, bicarbonate of soda and lemon and orange zest. Mix the ingredients together.
  5. In a separate bowl, beat the egg and then add to the dry mix and stir in. Add Mellow Yellow, agave syrup and almond milk to the mixture and stir together.
  6. Spoon the mixture into scone sized proportions onto a baking tray. Please note the scones do not rise much, so if you would prefer, grease a muffin tray with Mellow Yellow and spoon the mixture into the tray. Bake in the oven for 20 minutes until the tops are golden brown.
  7. (To make the jam) Chop the ends off of the strawberries and place in a saucepan with the agave syrup. Turn on the heat and allow to cook for five minutes until the strawberries are soft. Mash the strawberries with a fork until the mixture is smooth. Add the chai seeds and keep cooking on a low heat for a further 20 minutes. Continue to stir the mixture. Remove from the pan and place the jam in a bowl where it will continue to thicken whilst it cools.
  8. Leave the scones to cool and serve with chai jam and cream or natural yoghurt. In a fridge the jam will also approximately 1 week.


And voila!


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