Oatmeal Drop Scones: Recipe #232

Imagine a cross between porridge and pancakes, and you’ve got oatmeal drop scones! We added blueberries in for a bit of brunchy festiveness. You do have to soak the oats overnight, but other than that it’s quick to whip these up. Thanks to Paul Hollywood’s recipe for inspiration.

And thank YOU for being part of our delicious, planet-saving family!

Ingredients ($2 total for 2 dozen drop scones)

1-2/3 cups soy milk – $0.64
1 tbsp apple cider vinegar – $0.27
1-1/2 cups oats – $0.18
3/4 cup self-raising flour (or 3/4 cup white flour + 1 tsp baking powder + 1/2 tsp salt) – $0.12
1 tsp baking soda – $0.01
2 tbsp honey – $0.28
1 egg, beaten – $0.29
1/4 cup soy milk – $0.09
1 tbsp Earth Balance margarine for greasing the griddle/frying pan – $0.15


1. In a medium bowl, mix together the soy milk and apple cider vinegar and allow it to curdle at room temperature for 2-3 minutes. Next, stir in the oats, cover, and leave in the fridge overnight for the oats to soak in the buttermilk.

The next morning, add the flour and baking soda to the oat mixture and stir to combine. Add in the honey, egg, and soy milk, mixing well to combine. It should be a very thick and creamy consistency. You can add a bit more soy milk if it’s too dry. Then stir in any blueberries, chocolate chips, or other ingredients you’d like to flavor the batter (optional).

2. Heat a griddle to 350F or a pan to medium heat. Spread some of the margarine over the griddle, then drop scoops of batter all around the griddle, leaving some room between each scone. Flip after about 2-3 minutes (or when the edges look dry and the underside looks golden) to cook the other side for another 2 minutes or so. Remove from the griddle and keep hot in a gently warmed oven while you cook the remaining scones.

3. Serve the oatmeal drop scones hot with peanut butter and jam, butter and syrup, or enjoy them plain with your favorite morning beverage.

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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