A moist and warm breakfast treat that goes great with a cup of hot herbal tea. You don't have to go to the coffee shop anymore to get a great-tasting drop scone.


Recipe Summary

15 mins
15 mins
30 mins
20 scones


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  • Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.

  • Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.

  • Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.

  • Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

Cook's Notes:

You can substitute white sugar for a sugar substitute, if you'd like. I use Splenda(R) for my sugar substitute, because you can bake with it and it doesn't change the taste.

I live in Colorado so the elevation is higher. I sometimes bake them a little longer than what the recipe calls for. Look for the golden brown!

Nutrition Facts

124 calories; protein 4g 8% DV; carbohydrates 24.4g 8% DV; fat 1.6g 2% DV; cholesterol 8.9mg 3% DV; sodium 194.9mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
8.27.19 These look more like the scones you get in England rather the scones that typically are cut into wedges in the U.S. Followed the recipe to the letter with the exception of using non-fat buttermilk (what I had). Wish I could learn to like wheat flour more but unfortunately that s unlikely. And that s simply nothing more than personal taste. I m finishing out the bag that I have and it s doubtful I ll buy again (my husband s comment was good ). Although these baked up nicely and we enjoyed them I m going to try this recipe again very soon using total all-purpose flour. For us at least I think that will elevate it to 5 stars. You do get a nice little pop of sweetness from the cranberries an occasional crunch from the almonds and I could see using other dried fruit such as apricots blueberries cherries etc. for some variety. So very simple to make and tasty! Kristi Celaya thanks for sharing your recipe. Read More