Oatmeal Drop Scones
- Yield: 12 servings
Traditional Scottish “skon” recipes contained no fat at all. They were eaten immediately, warm and fresh, as these should be.
- 1cup old-fashioned oats
- 1 1/4cups whole-wheat pastry flour (not regular whole-wheat flour)
- 1teaspoon sugar
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1 1/4cups reduced-fat soymilk
- 1tablespoon lemon juice or vinegar
- 1tablespoon 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
Nutritional Info *per serving
- Calories 81
- Fat 1g
- Saturated Fat 0.2g
- Cholesterol 0mg
- Sodium 171mg
- Carbohydrate 15/5g
- Fiber 2/4g
- Sugars 1.7g
- Protein 3.6g