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.
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.
Per Serving: 124 calories; protein 4g; carbohydrates 24.4g; fat 1.6g; cholesterol 8.9mg; sodium 194.9mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.