These crunchy drop scones are the treat you deserve today!

By admin
04 August 2016

These scones get their added crunchiness from Kellogg’s Corn Flakes and Kellogg’s Rice Krispies!

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Treating yourself well is important for your overall well-being – eat well, get plenty of sleep, drink enough water. The first step in this wellness plan is a good breakfast. And while you’re having the most important meal of the day, you may as well treat yourself to something special.

Scroll down for the recipe

You don’t have to be boring to be healthy. You don’t have to eat the same breakfast day after day. Kellogg’s want South Africans to join their Start Your Great campaign. Gone are the days where the only way to serve Kellogg’s Corn Flakes or Kellogg’s Rice Krispies is with milk in a bowl.

Breakfast is getting a makeover with exciting new recipes and serving suggestions. There are hundreds of ways to Start Your Great with Kellogg’s. And they want to know what you do to shake up your wake-up and put a special spin on your breakfast table.

Upload your recipe at www.shakeupyourwakeup.co.za and browse other Kellogg’s fans’ recipes. Every month from May to November four recipes will be rewarded with R1 000 shopping vouchers each. 

Enter your recipe to stand a chance to win R1000!

CRUNCHY DROP SCONES

Here is an easy scone recipe with added crunchiness from Kellogg’s Corn Flakes and Kellogg’s Rice Krispies. Serve with a fruit compote and Camembert.

Makes 20 scones

INGREDIENTS

SCONES

  • 750 ml (3 c) self-raising flour
  • 5 ml (1 t) salt
  • 125 ml (1/2 c) each Kellogg’s Corn Flakes and Kellogg’s Rice Krispies
  • 60 ml (1/4 c) sugar
  • 2 eggs
  • 500 ml (2 c) buttermilk
  • 60 ml (1/4 c) oil

FRUIT COMPOTE

  • 200 g fruit such as strawberries or blackberries (can be frozen as well)
  • 45 ml (3 t) sugar
  • 1 vanilla pod or star anise or piece of cinnamon
  • Whipped cream or crème fraîche or brie cheese for serving
  • Preheat the oven to 190 °C. Grease a baking sheet.

1. Sift together the flour and salt. Then add the cereals.

2. Beat the eggs, milk and oil together. Add to the flour mixture and mix until well combined.

3. Drop large spoonfuls of the dough onto the prepared baking sheet and bake for about 15 to 20 minutes until done and a testing skewer comes out clean. Remove from the oven and leave to cool slightly on a wire rack.

4. Compote Cook the fruit and sugar with spices in a saucepan until soft. Mash with a potato masher and allow to cool.

Serve the scone with the fruit compote and cream or cheese.

You may also like:

Easy Coco Pops energy bars

Rice Krispies custard slices

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