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Zesty Easter Scones

Easter is a time for sharing great food with friends and family and this recipe for delectably zesty lemon scones, adapted from Deliciously Ella to be OMS-friendly, is sure to go down a treat with all your loved ones!

Time 30 minutes
Skill Level Intermediate

Ingredients List

Serves 12
  • 1 chia egg (1 tablespoon chia mixed with 3 tablespoons water)
  • 200 g ground almonds
  • 75 g raisins
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon cloves
  • 200 g oat flour
  • lemon zest from 1 lemon
  • orange zest
  • 1/3 cup orange juice
  • 3 tablespoons maple syrup
  • extra virgin olive oil for greasing tin
  • 0.5 cup almond milk
  • 200 g rolled oats
  • 200 g ground almonds


  1. Pre-heat oven to 180°C
  2. Grease a muffin tray with extra virgin olive oil
  3. *Mix the chia seeds with 3 tablespoons water in a cup and leave to one side to absorb
  4. **Process the oats in the food processor until they form a fine flour and place in a large mixing bowl along with the ground almonds
  5. Thoroughly mix the raisins, cinnamon, cloves, nutmeg, zest of lemon and zest of orange into the flours
  6. Add the juice from the orange and orange juice, almond milk and chia egg into the dry ingredients and mix thoroughly
  7. Spoon the mixture into the muffin trays and bake for 20 minutes until the tops are golden brown
  8. Leave to cool
  9. Serve as they are or top with jam and cashew cream (see link for recipe below)
  • Try our recipe for cashew cream.
  • Store in an airtight container.

The original recipe for these Zesty Easter Scones was developed by Ella Woodword and published on her website Deliciously Ella in 2016. It has been adapted and republished with written permission from Ella. See original here.