Oatmeal Apple Scone Drops

Apple Scone Recipe
23
2 Reviews
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

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
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
large Land O Lakes® Egg, slightly beaten
Brown sugar, if desired

Drizzle

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

Directions

  1. Heat oven to 400°F. Lightly grease baking sheets; set aside.
  2. 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.
  3. Drop batter by 1/4 cupfuls, 2 inches apart, onto prepared baking sheets. Slightly flatten each mound. Sprinkle with brown sugar, if desired.
  4. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Remove to cooling racks.
  5. Combine powdered sugar and enough water for desired drizzling consistency in bowl; drizzle over warm scones. Serve warm.

Recipe Tips

Nutrition Facts (1 scone)

Calories
180
Cholesterol
25mg
Carbohydrates
29g
Protein
3g
Fat
6g
Sodium
180mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Rating

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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