I like having a healthy breakfast everyday, and with EVERYONE putting at the top of their New Year's Resolutions lists “To eat healthier”, I figured this recipe would be a good option for those with busy schedules in the morning/afternoon, but still want a healthy meal to take on the go. Okay, so these scones still have quite a lot of butter in them, but most of the fat is replaced with yoghurt and creamy ricotta, plus it has a very small amount of sugar and the bonus of added fiber coming from the rye flour and the granola (which also brings good texture). So it’s all good, right? - This recipe is adapted from Yossy Arefi's Tangerine Poppy Seed Scones.

Share: