I’m on “holiday mode” at the moment, and rightly so I suppose as it is the summer and I’m in between studies. But my laid-back attitude has stretched to my sleeping routine. I’m going to bed later and later and getting up later and later…There’s nothing wrong with this of course but I just feel so much better and more productive when I’m up and moving by 7am.
I miss my leisurely starts to the day so I’m making an effort to go to bed earlier and get up earlier, easing into it with 15 minutes earlier everyday as suggested by Leo at Zen Habits. Getting up later also means breakfasts have got rather dull. When I eventually get up I feel like I should be getting on with things and so have just been grabbing a quick bowl of Nature’s Path Cereal, porridge with fruit and almond milk or an uninspired smoothie, and leaving it at that.
The lure of fun breakfasts is definitely helping my early-rising quest though! While at university I would regularly wake up early and head to the kitchen for a spot of baking in my pyjamas, enjoying the silent corridors and having the kitchen all to myself before heading off to lectures or getting down to work. The only disturbance was the occasional rower returning from their (super) early-morning training sessions on the river, bursting in on my pancake-making to heat up some instant oats in the microwave.
These scones were made before starting my new plan to get up early so they were baked later than I’d have liked, inducing a little bit of guilt about wasting my morning. But finding time to nourish the mind and the body shouldn’t be frowned upon and baked goods don’t have to be unhealthy.
These scones incorporate wholegrain flour, are ever so slightly sweetened, and have a touch of lemony flavour and a soft crumb. Served warm from the oven topped with coconut butter and my quick blackberry chia jam they made for a lovely breakfast, and a very welcome change from cereal and milk!
- 1 C Blackberries
- 1 Tbsp Agave nectar
- 1 Tbsp Chia Seeds
- 2 C Flour (I used 1/2 white spelt and 1/2 whole spelt)
- 1/4 C Coconut Sugar (use 1/3C if you’d like a touch more sweetness)
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 1 1/4 C Coconut Milk, chilled (NOT light)
- Zest of 1 large lemon
- 1-3 tsp Demerara sugar, for sprinkling (Optional)
- Briefly whizz blackberries in a blender, leaving slightly chunky. Stir in agave nectar and chia seeds, pour into a jar and leave to thicken in the fridge for at least 10 minutes.
- Keep in the fridge for up to a week.
- Preheat oven to 220C/425F, lightly grease a large baking sheet.
- In a large bowl, stir together all your dry ingredients. Whisk the lemon zest into the coconut milk and pour into the dry ingredients. Gently mix until just combined.
- The dough should be thick.
- Sprinkle your work surface with flour and shape your dough into a large disc, approx 3/4” thick. Carefully transfer the disc onto the prepared baking sheet. Using a sharp knife cut into 8 triangles.
- Bake for 15-20 minutes, or until very lightly golden.
- Brush with a touch of non-dairy milk and sprinkle with Demerara sugar, if using. Leave to cool slightly and gently separate the scones. Serve warm with coconut butter and blackberry chia jam if desired.
- (Or how about fresh strawberries and whipped coconut cream for a healthy strawberry shortcake?)
- The coconut milk doesn’t make these coconutty if that’s a concern, but the richness of the milk adds a buttery taste without the need for any added fat.
Are you an early-riser? Or a baker?