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