Drop scones
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-pupose flour |
| pinch | Baking soda | |
| pinch | Salt | |
| 3 | tablespoons | Sugar |
| ⅔ | cup | Buttermilk |
| 1 | Egg, lightly beaten | |
| 2 | teaspoons | 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 ½ cup raisins (plumped) to dry ingredients.