Blueberry Buttermilk-Oatmeal Drop Scones

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #4505

February 04, 2012



"An easy to mix, no-knead recipe for those of us who aren't experienced bakers! This was a Taste of Home recipe that called for dried cranberries & apricots - I added frozen blueberries instead and think the "marble" effect of the blueberry juice was sort of attractive..."

Original is 7 servings

Nutritional

  • Serving Size: 1 (225 g)
  • Calories 683.8
  • Total Fat - 32.9 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 52.1 mg
  • Sodium - 416.6 mg
  • Total Carbohydrate - 77.5 g
  • Dietary Fiber - 3.8 g
  • Sugars - 22.4 g
  • Protein - 20.6 g
  • Calcium - 523.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 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 blueberries.

Step 2

Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough.

Step 3

Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm. About 15 scones.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use frozen blueberries for this recipe, as they will hold their shape better when baked.
  • Draining the blueberries on paper towels will help to ensure that the scones don't become too wet.

  • Replace the canola oil with melted coconut oil. The benefit of this substitution is that coconut oil is a healthier alternative to canola oil and it will give the scones a subtle coconut flavor.
  • Replace the frozen blueberries with dried cranberries and apricots. The benefit of this substitution is that it will create a more traditional flavor profile that was originally intended for this recipe. The dried fruits also add a nice texture to the scones.

Chocolate Chip Variation Fold in 1 cup of semi-sweet chocolate chips in with the blueberries and proceed with the recipe as written.



Lemon Curd: A sweet and tart topping that pairs perfectly with the scones, adding a bright flavor to the dish. It's a great way to balance out the sweetness of the scones and the tartness of the blueberries.


Devonshire Cream: Devonshire cream is a rich and creamy topping that is often served with scones. It is a great way to add a creamy texture to the dish and its subtle sweetness pairs well with the tartness of the lemon curd. It also adds a nice richness to the dish that complements the blueberries.




FAQ

Q: What temperature should I bake the scones at?

A: Bake the scones at 400° for 12-15 minutes or until lightly browned.



Q: How do I store scones?

A: Store scones in an airtight container at room temperature for up to 4 days. For longer storage, freeze the scones for up to 3 months.

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Fun facts:

Fun Fact 1: The first scones were made in Scotland in the 1500s and were triangular in shape. They were made with oats, barley and wheat, and were a traditional part of the Scottish diet.

Fun Fact 2: Queen Elizabeth II is said to enjoy scones, especially with jam and cream. She even has her own special recipe for scones that she enjoys with tea.