Oatmeal Apple Scone Drops

Oatmeal Apple Scone Drops

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

30 min.prep time 45 min.total time
12 scones
2 Ratings

Ingredients

Scones

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
3/4 cup buttermilk*
1 medium (1 cup) tart red apple, unpeeled, cored, finely chopped
1/2 cup golden raisins
Brown sugar, if desired

Drizzle

3/4 cup powdered sugar
2 to 3 teaspoons water

Directions

Heat oven to 400°F. Combine oats, flour, 1/2 cup brown sugar, baking powder, cinnamon, nutmeg and salt in large 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 lightly greased baking sheets. Slightly flatten each mound. Sprinkle with brown sugar, if desired.

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

Meanwhile, combine powdered sugar and enough water for desired drizzling consistency in small 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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