Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These hearty scone drops are best served warm. Apples and golden raisins add a subtle sweetness.
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.
Dietary Fiber: 1g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3197
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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