Pomegranate and oat drop scones
These pomegranate and oat drop scones are an exotic version of oat cookies. They are still healthy and yummy – perfect with your morning coffee or afternoon tea.
Ingredients
Method
- Put the oats, baking powder and flour in a bowl.
- Add the cinnamon and mixed seeds. Toss well.
- Add the egg and the yoghurt or oat milk.
- Mix well – you should get a thick batter.
- Fold in the dates, apricots and pomegranate seeds.
- Heat and oil a pancake pan or a cast iron frying pan.
- Add dollops of the batter, then flatten them with the base of the spoon.
- After a couple of minutes, flip them over and cook them on the other side too, until golden.
- Serve them warm with pomegranate molasses or date syrup.