Buttermilk Drop Scones Recipe

Buttermilk Drop Scones Recipe
Buttermilk Drop Scones Recipe photo by Taste of Home
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Buttermilk Drop Scones Recipe

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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
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
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.
Originally published as Buttermilk Drop Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p50

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Buttermilk Drop Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p50

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