Apple Scone Recipe

Oatmeal Apple Scone Drops

These hearty scone drops are best served warm. Apples and golden raisins add a subtle sweetness.

30 min. prep time
12 scones
242 Ratings



1 cup uncooked quick cooking oats
1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
3/4 cup buttermilk*
1 medium (1 cup) tart red apple, unpeeled, cored, finely chopped
1/2 cup golden raisins
1 Land O Lakes® Egg, slightly beaten
Brown sugar, if desired


3/4 cup powdered sugar
2 to 3 teaspoons water


Heat oven to 400°F. Lightly grease baking sheets; set aside.

Combine oats, flour, 1/2 cup brown sugar, baking powder, cinnamon, nutmeg and salt in  bowl; stir until well mixed. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in all remaining scone ingredients until well mixed.

Drop batter by 1/4 cupfuls, 2 inches apart, onto prepared baking sheets. Slightly flatten each mound. Sprinkle with brown sugar, if desired.

Bake 12-15 minutes or until toothpick inserted in center comes out clean. Remove to cooling racks.

Combine powdered sugar and enough water for desired drizzling consistency in bowl; drizzle over warm scones. Serve warm.


*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup. Let stand 5 minutes.

Nutrition Facts (1 scone)

Calories: 180

Fat: 6g

Cholesterol: 25mg

Sodium: 180mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 3g

Recipe #14729©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

Very tasty scone, though mine came out a bit flat because I forgot to add the egg (d'oh)!. There are two main tricks to making delicious, moist scones: make sure your ingredients are very cold, and work fast. Don't worry if the butter isn't completely, uniformly incorporated into the ingredients-- having a few lumps makes the final product taste better.

In addition to the forgotten egg, I also didn't add golden raisins or do the drizzle on top, I used white sugar instead of brown, and I used a Granny Smith apple instead of the recommended sort. They were still quite lovely. They tasted, in my opinion, more like a breakfast scone than a dessert.
I saw this recipe in my local newspaper and decided to give it a try. The dough seemed a little loose, but I went ahead and baked it any way. I was very disappointed with how the scones spread out like a thick cookie. I have only ever made scones that are shaped into a large round and then cut into triangles, so I don't know if this is how the scones were to turn out.. They tasted OK not impressed with how they baked. I checked the web site to see if maybe the newspaper had misprinted the recipe, but they did not.

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