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


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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