Oatmeal Maple Ginger Drop Scones/Cookies
by Swati S Desai
1 c flour
1/2 cup oats
1/2 tbsp baking powder
1/4 tsp baking soda
1/4-1/2 tsp salt
1/4 c maple syrup
4 tbsp butter (room temperature)
3/4 c chopped candied ginger (Ginger People!!)
3/4 c walnut halves (or pecan halves)
1/2 c yogurt (if you have less yogurt, make it up with milk)
Preheat oven to 500 degrees.
Mix dry ingredients well.
Add wet ingredients.
Batter is liquidy. If you want more traditional (non drop) scones, add flour until desired consistency. I prefer the drop scones – faster and easier.
Place silpat on cookie sheet. Drop 1 heaping tablespoon of batter onto the sheet per scone/cookie. Flatten a little so it cooks evenly.
You should be able to fit 12 small drop scones/cookies onto one cookie sheet.
Lower oven to 450 degrees.
Bake 10 min. Serve hot. Enjoy!