Blueberry Buttermilk-Oatmeal Drop Scones

7
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

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