Buttermilk Drop Scones

Name: Buttermilk Drop Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 scones.
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

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

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.

Nutrition Facts

1 each: 191 calories, 9g fat (1g saturated fat), 11mg cholesterol, 179mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Originally published as Tender Buttermilk Drop Scones in Holiday & Celebrations Cookbook 2005