Pancake Scones Recipes

SCONES

Scones image

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Provided by Donna

Categories Bread Quick Bread Recipes Scone Recipes

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g

POTATO SCONES

Potato Scones image

Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.

Provided by Lindsay O.

Categories Bread Quick Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 4

Ingredients

1 pound cooked potatoes
4 ounces self-rising flour
2 ounces butter
½ pinch salt

Steps:

Heat a lightly greased griddle or cast iron skillet over medium-high heat.
Mash potatoes with flour, butter, and salt until a stiff dough forms.
Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g

DROP SCONES

Drop scones image

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

Ingredients

200g plain flour
½ tbsp baking powder
½ tsp fine salt
50g golden caster sugar
1 large egg , beaten
300ml milk
vegetable oil , for cooking
butter , maple syrup and fruit to serve (optional)

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

" PANCAKE" SCONES

When I make pancakes for my family I can never eat them because they make me feel so "bloated". These are a great alternative.

Provided by mandagirl

Categories Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons clover honey
2 tablespoons extra virgin coconut oil or 2 tablespoons butter, melted
1 1/2 cups cooked quick-cooking barley
1 cup almond milk or 1 cup rice milk
1 3/4 cups whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
nutmeg

Steps:

Stir honey and butter or coconut oil into cooked barley.
Add in milk.
Mix dry ingredients and add to barley mixture.
Stir in walnuts.
Spoon into an 8 section scone pan, sprinkle with a little nutmeg and bake for 15-20 minutes at 350 degrees.
Serve with butter or coconut oil and real maple syrup.

Nutrition Facts : Calories 289.4, Fat 7.9, SaturatedFat 3.5, Sodium 260, Carbohydrate 50, Fiber 9.5, Sugar 4.8, Protein 8.7

CHOCOLATE-ORANGE SCONES

Chocolate-Orange Scones image

Yes, you can make scones! Pancake mix is the key to this light and fluffy quick bread that kids will love! "These are great with a cup of coffee, milk or herbal tea." Margaret Wilson - Sun City, California

Provided by Taste of Home

Time 25m

Yield 8 scones.

Number Of Ingredients 4

Ingredients

1-1/2 cups complete buttermilk pancake mix
3/4 cup heavy whipping cream
2 to 3 teaspoons grated orange zest
2 milk chocolate candy bars (1.55 ounces each), chopped

Steps:

Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.

Nutrition Facts :

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