Overnight Chia Seeds and Oats Porridge
Prep: 25 mins
Bake: 18 mins at 375°
Servings: 16
Max Servings: 18
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup butter
- 1 8 ounce carton dairy sour cream
- 1 egg
- ¼ cup granulated sugar
- 1 ½ teaspoons finely shredded lemon peel
- 100g Levubu dried fruit, tropical fruit mix (one packed)
- ½ cup powdered sugar
- 2 – 3 teaspoons lemon juice
- ¼ cup chopped toasted walnuts (optional)
Instructions:
Step 1
Preheat oven to 375°F. Lightly grease a large baking sheet or line a baking sheet with parchment paper; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in Levubu dried fruit mix. Drop dough onto baking sheet or you can use a cupcake pan. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
Step 2
For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts. Makes 16 to 18 scones.
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