Name: Oat Drop Scones with Strawberries
Yield: 5 to 10
Ingredients: 150 g Oats; 400 ml Natural yoghurt; 75 g Self raising flour; 1 tsp Bicarbonate soda; 2 tbsp Lyle’s Golden Syrup; 1 Egg; 50 ml Full fat milk; Butter; 8 tbsp Natural yoghurt; 300 g Strawberries; Lyle’s Golden Syrup

Oat Drop Scones with Strawberries

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Prep

5 - 15 mins

Bake

N/A

Serves

5 to 10

Difficulty

Easy

About

Change your morning porridge oats for pancakes, with these delicious Oat Drop Scones with strawberries. Ring the changes with the fruits, according to what is in season.

made using

Lyle’s Golden Syrup Tin

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Waffles & Crepes Pancakes Easy 5 to 10

Instructions

Ingredients

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Instructions

Step 1

Mix the oats with the yoghurt and leave to soak overnight or for at least a few hours.

Step 2

Stir the flour and the bicarbonate of soda into the oat & yoghurt mixture and mix thoroughly until evenly combined. Add in Lyle's Golden Syrup followed by the egg. Gradually add milk to the batter to achieve a mixture that has a consistency similar to double cream.

Step 3

Grease a large heavy-based frying pan or griddle pan with a little butter. Place over medium to low heat.

Step 4

As soon as the pan is hot, pour spoonfuls of the batter into the pan, forming discs around the size of a digestive biscuit. Make sure to leave enough space in between. After 2 to 3 minutes, bubbles should start appearing onto the surface and the edges should start drying out. Flip them over and cook for a further 2 to 3 minutes.

Step 5

Once cooked, transfer to a warm plate and cover with a clean tea towel, keeping them warm whilst you cook the rest. Grease the pan if necessary in between batches and if browning too quickly, adjust the heat accordingly.

Step 6

Serve hot, topped with the yoghurt, strawberries and a drizzle of Lyle's Golden Syrup.