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.
DROP SCONES
As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.
Provided by Mary Berry
Categories Afternoon Tea, Breakfast, Brunch
Number Of Ingredients 0
Steps:
- 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream. 2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides. 3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry. 4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits. Cook time: 2-3 minutes per batch. Prepare Ahead: Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes. Freeze: The drop scones freeze well (see tip); defrost and warm through as above. Mary's Classic Tip: * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
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
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.
MARY BERRY'S DROP SCONES
Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 24
Number Of Ingredients 10
Steps:
- Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all the milk.
- Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
- Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way.
- Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.
DROPPED SCONES
Small pancakes which can go with topping or without.
Provided by Fuzzy12345
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the flour, baking powder, salt and sugar into a bowl. Put the egg in the centre and mix until it is a smooth, thick batter. Gradually add the milk whilst mixing.
- Grease a frying pan. Drop the mixture into the pan in spoonfuls. When bubbles begin to burst, turn over carefully and cook the second side. Cool in a folded cloth as steam as steam is needed to keep the scones soft. Serve hot or cold
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.
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.).
CORNMEAL 'DROPPED' SCONES
Provided by Sarah Belk
Categories easy, quick, side dish
Time 1h
Yield About 18 to 24 1 1/2-inch scones
Number Of Ingredients 9
Steps:
- In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
- Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams
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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