These little round scones are a softer and chewier adaptation of oatcakes, a traditional Scottish hard crackers or biscuits that are served with jam, dip or on their own.


  • ¼ cup whole-wheat flour
  • 1 cup unsalted, mixed nuts
  • 1 cup rolled oats
  • 1 teaspoon vanilla extract
  • ¼ cup agave nectar, warmed
  • 1 teaspoon teaspoon salt
  • ¼ cup dried cranberries (or raisins), chopped


  • Preheat the oven to 350°F.
  • Place the flour and nuts into a food processor or blender and blend until it reaches a flour-like consistency. Be careful not to blend too much, otherwise it’ll turn into nut butter. Transfer to a large mixing bowl.
  • Add the remaining ingredients until the mixture sticks together (you may need to add a tablespoon or so of water).
  • Divide into 9 balls and place on an oiled baking sheet. Press down gently on each ball until they’re about 2 inches wide.
  • Bake for 8 minutes, then flip the cakes using a spatula and bake for an additional 6 minutes

Ready in about 30 minutes
Makes 8-10

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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