Porridge Scones with Dillisk


375g porridge oats                           

25g desiccated coconut               

400g set Greek yoghurt

200 ml water (approximately)            

1 tsp baking soda                          

1 tsp baking powder

1/4 cup nuts/seeds ground               

1 tbsp chopped Dillisk                  

1 dstspn Seaweed seasoning


  1. Pre heat oven to 180 degrees.
  2. Combine oats, desiccated coconut and yogurt.
  3. Add water, baking soda, baking powder and nuts/seeds.
  4. Add seaweeds.
  5. Combine everything together.  Mixture should be quiet wet.
  6. Roll into bitesize balls and place into small bun tin.
  7. Bake at 180 degrees for 20 – 25 minutes.


  • This can also be made into a loaf by placing the mixture into a loaf tin and baking for 45 minutes.
  • Scones can be frozen for up to one month and used as required.