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Oat Drop Scones with Strawberries

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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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.

Ingredients

Serving

1

Oat Drop Scones with Strawberries

Oats

Oats

150 g

Natural yoghurt

400 ml
Flour

Self raising flour

75 g
Baking-soda

Bicarbonate soda

1 tsp
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Eggs

Egg

Lightly beaten

1
Milk

Full fat milk

50 ml
Butter

Butter

For frying

Natural yoghurt

8 tbsp
Strawberries

Strawberries

Hulled and halved

300 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

For drizzling

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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