Recipes

Oatmeal Drop Scones
Makes 12 servings

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 soy milk
1 tablespoon lemon juice or vinegar
Sugar or caraway seed

Preheat the oven to 400°F.

Grind the oats in a dry blender to make a fine meal. Pour into a medium bowl and add the flour, sugar, baking soda, and salt. Mix well.

Mix the soy milk 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 nonstick baking sheets (or baking sheets lined with parchment), 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" nonstick cake pans (or cake pans lined with parchment cut to fit). Score each circle into 6 wedges and bake for 15 to 20 minutes.

Sprinkle with the sugar or caraway seed.

Variations

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 soy Parmesan, or top with steam-fried or grilled chopped mushrooms, garlic, peppers, and/or onions. Serve with balsamic vinegar for dipping.

Per serving: 77 calories, 3 g protein, 15 g carbohydrates, 1 g sugar, 1 g total fat, 9% calories from fat, 0 mg cholesterol, 2 g fiber, 144 mg sodium

From Dr. Neal Barnard’s Program for Reversing Diabetes. Recipe by Briana Clark Grogan.

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