Description
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.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 ¼ cups rolled oats
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups low-fat buttermilk
- ⅔ cup unsweetened applesauce
- 1 egg
- ½ cup dried cranberries
- ¼ cup sliced almonds
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- 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.
- 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.
- 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.
- Bake in the preheated oven until tops are golden brown
- 15 to 18 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 20