Oatmeal Maple Ginger Drop Scones/Cookies

Oatmeal Maple Ginger Drop Scones/Cookies
by Swati S Desai

Ingredients:

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)

Directions:

Preheat oven to 500 degrees.

Mix dry ingredients well.

Add wet ingredients.

Mix well.

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!

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