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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  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.