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Drop Scones

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Submitted by pups375

Scotland’s version of the scone, sometimes known as Scot’s Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Ingredients

1 237
1 1
PINCH PINCH BAKING SODA *
1 1
PINCH PINCH SALT *
3 45
TABLESPOONS ML SUGAR
158
CUP ML BUTTERMILK
1 1
EACH EACH EGGS
lightly beaten
2 1E+1
TEASPOONS ML BUTTER
melted, cooled

Directions

Preheat a griddle or heavy skillet over high heat; grease lightly.

Sift flour, baking soda and salt into a large bowl. Stir in sugar.

Add buttermilk, egg, and melted butter and mix well with a wooden spoon.

Drop tablespoonfuls of batter onto griddle or skillet, spacing scones well apart.

Cook a few minutes or until tops are bubbling and undersides are golden brown; flip over with a wide spatula and cook until brown on other side.

As scones are cooked, wrap them in a cloth towl or napkin to keep them moist and warm while you cook remaining scones.

Serve warm with butter.

Makes 12 to 15 scones.

VARIATIONS: Fruit Drop Scones - Add ½ cup raisins (plumped) to dry ingredients.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 198 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 73mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 1%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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