Oatmeal Drop Scones
- Yield 12 servings
Enjoy these low-fat scones from breakfast with jam.
Traditional Scottish “skon” recipes contained no fat at all. They were eaten immediately, warm and fresh, as these should be.
- 1 cup old-fashioned oats
- 1 1/4 cups whole-wheat pastry flour (not regular whole-wheat flour)
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups reduced-fat soymilk
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon caraway seeds or sugar
- Preheat oven to 400F.
- Grind oats to a fine meal in a dry blender. Pour into a medium bowl and add flour, sugar, baking soda, and salt. Mix well.
- Mix the soymilk and lemon juice or vinegar in a small bowl. Pour into the dry mixture and stir briefly with a fork. Drop by large spoonfuls onto 2 non-stick baking sheets (or baking sheets lined with parchment paper), making 12 mounds. Smooth the tops a bit with wet fingertips. Bake for about 15 minutes. Split with a fork while still hot.
- To make in a bannock shape: Divide the dough in half. With wet hands, pat the dough pieces into 8″ circles in two 9″ non-stick cake pans (or cake pans lined with parchment paper cut to fit). Score each circle into 6 wedges and bake for 15 to 20 minutes.
- Sprinkle with sugar or caraway seeds.
Recipe reprinted with permission from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs; recipe by Bryanna Clark Grogan, courtesy of The Cancer Project