Buttermilk Drop Scones Recipe

Buttermilk Drop Scones Recipe photo by Taste of Home

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I came up with this recipe in an attempt to copy some terrific buttermilk scones I had at a restaurant in northern Wisconsin. These easy drop scones are the delicious result! —Ellyn Graebert, Tillamook, Oregon

This recipe is:

Quick

Diabetic Friendly

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Buttermilk Drop Scones Recipe

Prep/Total Time: 30 min.

Yield: 20 Servings

15 15 30

Ingredients

3 cups all-purpose flour
1-1/4 cups old-fashioned oats
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1-1/2 cups buttermilk
2/3 cup vegetable oil
1/4 cup dried cranberries
1/4 cup chopped dried apricots
1/4 cup chopped pecans
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans.
Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 20 scones.

Nutritional Facts 1 scone equals 191 calories, 9 g fat (1 g saturated fat), 11 mg cholesterol, 179 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Buttermilk Drop Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p50