A warm, delicious breakfast delight that pairs well with a hot herbal tea. You may now obtain a delicious drop scone without going to the coffee shop.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 20 scones |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 ¼ cups rolled oats
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups low-fat buttermilk
- ⅔ cup unsweetened applesauce
- 1 egg
- ½ cup dried cranberries
- ¼ cup sliced almonds
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.
- Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.
- Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.
- Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.
- You can substitute white sugar for a sugar substitute, if you’d like. I use Splenda(R) for my sugar substitute, because you can bake with it and it doesn’t change the taste.
- I live in Colorado so the elevation is higher. I sometimes bake them a little longer than what the recipe calls for. Look for the golden brown!
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 195 mg |
| Sugars | 6 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
8.27.19 These look more like the scones you get in England rather the scones that typically are cut into wedges in the U.S. Followed the recipe to the letter with the exception of using non-fat buttermilk (what I had). Wish I could learn to like wheat flour more but, unfortunately, that’s unlikely. And that’s simply nothing more than personal taste. I’m finishing out the bag that I have, and it’s doubtful I’ll buy again (my husband’s comment was “good”). Although these baked up nicely and we enjoyed them, I’m going to try this recipe again very soon using total all-purpose flour. For us, at least, I think that will elevate it to 5 stars. You do get a nice little pop of sweetness from the cranberries, an occasional crunch from the almonds, and I could see using other dried fruit such as apricots, blueberries, cherries, etc. for some variety. So very simple to make, and tasty! Kristi Celaya, thanks for sharing your recipe.