I am trying to have a bit more variety in my weekend breakfasts. Throughout the week I always have a smoothie but on Satudays and Sundays I've been trying to mix it up a bit. Today I had porridge with fresh apricots, toasted almonds, cacao nibs and goji berries drizzled in maple syrup accompanied by a free sample of refreshing Citrus redbush which you can get here.
Tonight I am going to a friends for dinner which may be a late night requiring a lie in tomorrow so I have baked ahead! I'm going to take some of these raspberry ginger scones along for the others to have for Sunday breakfast too. They are based on the raspberry scones from the Babycakes cookbook with a few ingredients changes and yes that is tablespoons of vanilla extract and baking powder!
Raspberry Ginger Breakfast Scones
2 cups of plain flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/3 cup of sunflower oil + extra to brush the top
1/3 cup of agave nectar
1 tablespoon of vanilla
1/4 cup of hot water
1 cup of raspberries
1/4 cup of chopped crystallised ginger
3 tablespoons of flaked almonds (optional)
Preheat the oven to 350F/180C/Gas 4
Line a baking tray with greaseproof paper.
Sieve the flour, baking powder and salt and mix together.
Add the oil, agave and vanilla extract and stir together. Add the hot water and mix to combine. Use a rubber spatula to gently fold in the raspberries and ginger. Sprinkle with almonds if using.
Place on a baking sheet and bake for 20 minutes.
Remove from the oven and let stand on the baking sheet for 15 minutes, then remove to wire rack to finish cooling.