Blueberry Buttermilk-Oatmeal Drop Scones
Servings
Prep Time
Cook Time
Ready In
Recipe: #4505
February 04, 2012
Categories: Breakfast, Oats, Fruit, Blueberry, Budget-Friendly, Easy/Beginner Cooking, Brunch, Ladies Luncheon, Mother's Day, Oven Bake, Make it from scratch more
"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..."
Ingredients
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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