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Brunch recipes: apple oatmeal drop scones with cinnamon chips

Apple scones, cinnamon, brunch recipes, breakfast, drop scones
Apple scones, cinnamon, brunch recipes, breakfast, drop scones
Photo by Lisa Patrin

All happiness depends on a leisurely breakfast.
~John Gunther

Apple oatmeal drop scones with cinnamon chips


  • 1 2/3 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • ¼ cup plus 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fresh ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, cold and cut into pieces
  • ½ cup Hershey’s cinnamon baking chips
  • 2 Granny Smith apples, cored and cut into small pieces
  • 2/3 cup heavy cream, plus additional if mixture is too dry


Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Whisk together flour, oats, brown sugar, ground cinnamon, nutmeg, baking powder, baking soda and salt until well combined. Cut in butter with a pastry blender or using fingertips, rub until course meal forms. Stir in cinnamon chips and apples. Gradually add cream mixture to dry ingredients, tossing with a fork until dough comes together in moist clumps. Add more cream in teaspoons if dough remains too dry. Drop dough by ¼ cups onto the prepared baking sheet 2 inches apart. Bake scones until golden on the tops and a tester inserted in the center comes out clean, approximately 20 minutes.

Approximate yield: 10-12 drop scones

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