Drop Scones Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-pupose flour,
pn Baking soda,
pn Salt,
3 tbsp: Sugar,
2/3 cup: Buttermilk,
1: Egg, lightly beaten
2 tsp: Butter, melted, cooled
Butter,
Directions:
Scotlands version of the scone, sometimes known as "Scots Pancake".
Looks more like a crumpet, though the texture resembles a pancake.
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 1/2 cup raisins (plumped) to dry
ingredients.
Source from luhu.jp
Looks more like a crumpet, though the texture resembles a pancake.
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 1/2 cup raisins (plumped) to dry
ingredients.
Source from luhu.jp