Pomegranate and oat drop scones

Published on 19 Jul 2025 | In Fusion | By Dinna |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:20 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(5 /5)
(0 Rating)

Dairy Free, Diabetic, Healthy, High Fibre, Sugar Free, Vegetarian

The Recipe

Ingredients

1 cup rolled oats
½ cup whole wheat or rice flour
1 tsp baking powder
1 tsp ground cinnamon
2 Tbsp mixed seeds
1 large egg or 1 flax-egg
½ cup oat yoghurt or out milk mixed with 1 Tbsp lemon juice
6 dates, chopped
5 dried apricots, chopped
½ cup pomegranate seeds
To serve: date syrup pomegranate molasses and pomegranate seeds

Instructions

1. Put the oats, baking powder and flour in a bowl.
2. Add the cinnamon and mixed seeds. Toss well.
3. Add the egg and the yoghurt or oat milk.
4. Mix well - you should get a thick batter.
5. Fold in the dates, apricots and pomegranate seeds.
6. Heat and oil a pancake pan or a cast iron frying pan.
7. Add dollops of the batter, then flatten them with the base of the spoon.
8. After a couple of minutes, flip them over and cook them on the other side too, until golden.
9. Serve them warm with pomegranate molasses or date syrup.