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Buttermilk Drop Scones
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
20 Servings
Prep/Total Time: 30 min.
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.
© Taste of Home 2013
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Buttermilk Drop Scones
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Nutrition 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.
© Taste of Home 2013