Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

Oatmeal Drop Scones

Makes 12 scones

Traditional Scottish “skon” recipes contained no fat at all. They were eaten immediately, warm and fresh, as these should be. Enjoy them with low-sugar jam.

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 caraway seeds or sugar

Preheat oven to 400°F.

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.


Currant Scones: Add 1/4 to 1/2 cup dried currants. You can also add 3/4 cup grated apple.

Herb Scones: Add 1/2 cup loosely packed chopped fresh herbs of your choice.

Herb Bannock: This resembles a focaccia, is quick to make, and is a great snack. Add 1/2 cup fresh herbs to the oatmeal scone dough. Divide the dough in half and follow the instructions for making the bannock shape. Make indentations all over the dough with your fingertips. Spray the tops lightly with water from a pump sprayer and sprinkle with coarse salt or vegan parmesan cheese substitute, or top with steam-fried or grilled chopped mushrooms, garlic, bell peppers, and/or onions. Serve with balsamic vinegar for dipping.

Per scone

  • Calories: 81
  • Fat: 1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 10.8%
  • Cholesterol: 0 mg
  • Protein: 3.6 g
  • Carbohydrates: 15.5 g
  • Sugar: 1.7 g
  • Fiber: 2.4 g
  • Sodium: 171 mg
  • Calcium: 39 mg
  • Iron: 1 mg
  • Vitamin C: 0.4 mg
  • Beta Carotene: 1 mcg
  • Vitamin E: 0.2 mg

Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan