 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
|
I came up with this recipe in an attempt to copy some terrific buttermilk scones I had at a restaurant in northern Wisconsin. These easy drop scones are the delicious result! Ellyn Graebert, Tillamook, Oregon Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/4 cups old-fashioned oats |
2 tablespoons sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
1-1/2 cups buttermilk |
2/3 cup vegetable oil |
1/4 cup dried cranberries |
1/4 cup chopped dried apricots |
1/4 cup chopped pecans |
topping: |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans.
2. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 20 scones.
|
|