These look more like a pancake than a scone but the texture is chewier and sweeter, allowing you to skip the syrup if you want to go light on added sugar. The batter looks like oatmeal but browns beautifully in the pan and these drop scones definitely have a heartier texture than a typical pancake. The buttermilk adds a creamy tenderness as well the nutritional benefits of protein and bone-building calcium. You just have to remember to soak the oatmeal in the buttermilk overnight. If you forget, soak the oatmeal for an hour or so. The batter will be a little runnier and the texture of the oatmeal a little chewier but still very good if you’re in a rush.
Buttermilk Oatmeal Drop Scones
1 1/2 cups old-fashioned oats
1 2/3 cups buttermilk and 1/2 cup buttermilk, divided
2/3 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons maple syrup
2 eggs, lightly beaten
- In a large bowl, mix oatmeal with 1 2/3 cups buttermilk and soak overnight in the refrigerator.
- Add flour, baking soda, powder to the oatmeal mixture and stir until well combined. Mix in syrup and eggs and remaining 1/2 cup buttermilk. The batter should be the consistency of creamy oatmeal.
- Using a non-stick pan or griddle over medium-low heat, brush with oil or butter. When pan is heated, drop several large spoonfuls of batter into the pan, leaving enough space between each spoonful to allow for them to spread.
- Cook for about 3 minutes or until bubbles appear on the surface. Flip and cook for a few minutes on the other side until golden brown.
- Serve with fresh berries and a dusting of powdered sugar or a drizzle of maple syrup.