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Buttermilk Drop Scones

Rated as 4 out of 5 Stars

"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."
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30 m servings 124
Original recipe yields 20 servings (20 scones)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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® 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

Per Serving: 124 calories; 1.6 24.4 4 9 195 Full nutrition

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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-fa...