Oatmeal Maple Ginger Drop Scones/Cookies

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.

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!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s