Oatmeal Apple Scone Drops

Apple Scone Recipe
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



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
1/2 cup
cold Land O Lakes® Butter, cut into chunks
3/4 cup
1 medium (1 cup)
tart red apple, unpeeled, cored, finely chopped
1/2 cup
golden raisins
large Land O Lakes® Egg, slightly beaten
Brown sugar, if desired


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


  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)

Dietary Fiber

Recipe Comments and 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.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.