• The Best Drop Biscuit Scone Muffins


Drop Biscuit Scones with Apricots & Cranberries

 By Andrew Zimmern

I’d consider these streusel-topped breakfast treats a crossbreed of drop biscuits, scones and muffins. They’re really easy to throw together, and will add that perfect sweet touch to your brunch spread.

The Best Drop Biscuit Scone Muffins

Servings: makes 10 pieces

Total: 40


  • 2  1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1  1/4 sticks diced unsalted butter
  • 2 cups mixed craisins and dried apricots
  • 1/2 cup sliced almonds, toasted
  • 3/4 cup buttermilk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter


Make the Streusel Topping

Combine all of the ingredients well using your fingers. Reserve.

Make the Batter

Preheat the oven to 425 degrees F.

In a large mixing bowl, combine the flour, sugars, baking powder and soda, lemon zest and salt.

Cut in the butter and mix until it’s the texture of cornmeal. Add the almonds and dried fruit, mix to combine.

Add the buttermilk and extracts. DO NOT OVERMIX.

Pull dough into 10 biscuits. Sprinkle tops of biscuits with the streusel.

Bake in a 425-degree oven for 10 minutes and lower heat to 350 degrees.

Bake for 15 to 18 minutes more. Serve warm. 

Photograph by Madeleine Hill.

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