Drop Scones
Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | pinch |
baking soda
|
*
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoons |
sugar
|
|
| ⅔ | cup |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 2 | teaspoons |
butter
melted, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | pinch |
baking soda
|
*
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
sugar
|
|
| 158 | ml |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1E+1 | 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.
