DROP SCONES
Serve our drop scones (also known as a scotch pancakes) with a glug of syrup and a handful of seasonal fruits for an indulgent breakfast or brunch
Provided by Good Food team
Categories Breakfast, Brunch, Dessert
Time 21m
Yield Makes 12-15
Number Of Ingredients 8
Steps:
- Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
- Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
- Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
- Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.
Nutrition Facts : Calories 92 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
DROP SCONES (SO EASY)
Make and share this Drop Scones (So Easy) recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Grease a cookie sheet.
- Mix flour, 1/3 cup sugar, baking powder, and salt.
- Cut in butter until fine crumbs; food processor is best.
- Place in large bowl; add cranberries and raisins.
- Beat milk and egg with a fork.
- Add milk and egg mixture to flour mixture; stir with fork until moistened.
- Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
- Sprinkle with the 1 Tablespoon sugar.
- Bake 13 minutes or until golden.
- Cool on rack.
LEMON BLUEBERRY DROP SCONES
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. -Jacqueline Hendershot, Orange, California
Provided by Taste of Home
Time 30m
Yield 14 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK DROP SCONES
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.
Provided by Kristi Celaya
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 20
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 24.4 g, Cholesterol 8.9 mg, Fat 1.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 194.9 mg, Sugar 6.3 g
DROP SCONES: SCOTTISH PANCAKES RECIPE
Drop Scones, Scottish Pancakes, Scotch Pancakes, or even Pikelets; whatever you call them, these little fluffy circles of deliciousness are easy to make and so tasty to eat for breakfast or as a snack.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Sift the flour and baking powder into a mixing bowl.
- Add the salt and sugar and stir together.
- Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
- Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
- We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
- Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
- If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.
DROP SCONES
These scones are soooooooo delicious and simple to make. I sent some to my brother in Iraq and all his soldiers loved them!!! These are great because they're not overly sweet, but completely delicious.
Provided by marycate
Categories Scones
Time 27m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 450. Grease or spray a large cookie sheet.
- Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
- Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
- Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
- (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).
BUTTERSCOTCH DROP SCONES
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
BUTTERMILK DROP SCONES
I came up with this recipe in an attempt to copy some terrific buttermilk scones I had at a restaurant in northern Wisconsin. These easy drop scones are the delicious result! -Ellyn Graebert, Tillamook, Oregon
Provided by Taste of Home
Time 30m
Yield 20 scones.
Number Of Ingredients 15
Steps:
- 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 cranberries, apricots and pecans. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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