Chia & Rosemary Scones

I made these today with some vege soup and they were surprisingly good!  I didn’t actually expect them to work out but they were way better than I imagined.  The whole family came back for seconds so that’s saying something.  I love knowing that I’m secretly putting awesome nutrients into the family without them even knowing…


I added some dried rosemary from my garden which I had been hanging up for about a week.   I just took the leaves off the stalk and grinded it all up in my coffee grinder to make a fine powder to put into the scones for a delicious rosemary flavor.

Makes 12

  • 3 cups flour
  • 6 tsp baking powder
  • 1/4 cup LSA or ground linseeds
  • 1/4 cup chia seeds
  • 3/4 cup pumpkin seeds
  • 4 rashers bacon
  • 1 cup cheese
  • 4 eggs
  • 75g soft butter
  • 1/3 cup milk
  • 1 tsp rosemary
  • salt

Preheat oven to 180 degrees.  Combine flour, baking powder, LSA, chia seeds, sunflower seeds, cheese, bacon and rosemary in a bowl and mix well to combine.  In a separate bowl mix together eggs, milk and butter until light and fluffy and pour into dry ingredients and stir well to combine using your hands to make sure it’s well mixed.  Break up into 12 medium sized pieces and place on a baking tray lined with baking paper.  Cook for 15 – 20 mins or until golden brown on top.





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