I’m Izy from Top With Cinnamon. Firstly – I want to say thanks to Tess for welcoming me onto her lovely blog – I’m so happy to be posting here today. Like Tess, I am a Londoner with a love for food, and holy woah do I have an awesome recipe for you guys.
Breakfast is probably my favourite meal category, even compared to dessert – I’ll choose pancakes over cheesecake ANY day of the week. However I do get bored of just eating yogurt and muesli every morning (no offense muesli…it’s not you, it’s me). This is a problem when I have about 10 minutes to make and eat breakfast before school as there aren’t many other quick options. Plus it’s not like I can be like ‘meh I’ll just eat my breakfast on the way to school’ because I cycle in every morning.
And seriously I’m not good at cycling one-handed. Signalling is hard enough for me on my bike, I cant imagine trying to eat some toast at the same time (well I can, but it involves many swerving cars and scared pedestrians). Last week I resorted to toaster waffles – making a batch of pumpkin & coconut flour waffles and freezing them in pairs for the week. It failed slightly because the waffles were too big for the toaster so I had to split them weirdly to get them to fit. Also my mum had eaten one of the waffles which screwed up the waffle pairing system. One thing I find that doesn’t go wrong though: scones. They are amazing to have around for grab-and-go breakfasts as they’re sturdy enough to not get crushed to death in my school bag. Plus they’re so good as after school snacks at 4pm….right around ‘tea time’…..how convenient eh?…
These scones are healthed up a bit with the help of some spelt flour, oat bran and pumpkin seeds. Fiber, protein and healthy fats – major breakfast fuel win, am I right??
The cornmeal gives a bit of crunch and the blood orange zest infuses the dough with a citrus kick of flavour. (I made a little orange coulis type thing by reducing the juice with 1 tsp of honey and some vanilla bean. It was like a quick, less bitter marmalade). I also sprinkled on some extra pumpkin seeds for some cheeky scone décor…because errbody wants to eat pretty scones!
- 85 g (1/2 cup) Coarse Cornmeal, or Semolina
- 40 g (1/2 cup) Oat Bran
- 125 g (1 cup) Spelt Flour
- 3 tbsp Demerara Sugar
- 1 Blood Orange, zest only
- 4 tsp Baking Powder
- 1/4 tsp Salt
- 55 g (4 tbsp) Unsalted Butter, cubed
- 60 g (1/3 cup) Pumpkin Seeds
- 1 Egg
- 125 ml (1/2 cup) Almond Milk
- for topping: a little extra Demerara Sugar, Almond Milk and Pumpkin Seeds
Stir together the first 7 ingredients in a bowl. Add the cubed butter and rub into the mixture using your fingertips until it appears crumbly and no large chunks of butter remain. Stir in the pumpkin seeds then chill the mixture while you preheat the oven to 180 C (350 F).
When the oven has preheated, stir the egg and milk into the mixture. On a lightly floured surface pat out the dough into a circle roughly 2 cm (2/3-inch) thick. Cut into rounds using a 6 cm (2.5-inch) cutter, re-rolling scraps as needed. Place the rounds of dough onto a lined baking tray – brush the tops with almond milk using a pastry brush or the tip of your finger, then sprinkle with some demerara sugar and pumpkin seeds. Bake for 15-2- minutes until risen and golden.