Side Pannel
Drop Scones
Ingredients List
- 1 c All-pupose flour
- pn Baking soda
- pn Salt
- 3 tb Sugar
- 2/3 c Buttermilk
- 1 Egg, lightly beaten
- 2 ts Butter, melted, cooled
- Butter
Directions
Scotland's version of the scone, sometimes known as "Scot's 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.
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.
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