Dropped Scones Recipes

DROP SCONES (SO EASY)

Drop Scones (So Easy) image

Make and share this Drop Scones (So Easy) recipe from Food.com.

Provided by MizzNezz

Categories Scones

Time 25m

Yield 12 scones

Number Of Ingredients 10

Ingredients

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar

Steps:

Heat oven to 425 degrees Fahrenheit.
Grease a cookie sheet.
Mix flour, 1/3 cup sugar, baking powder, and salt.
Cut in butter until fine crumbs; food processor is best.
Place in large bowl; add cranberries and raisins.
Beat milk and egg with a fork.
Add milk and egg mixture to flour mixture; stir with fork until moistened.
Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
Sprinkle with the 1 Tablespoon sugar.
Bake 13 minutes or until golden.
Cool on rack.

MARY BERRY'S DROP SCONES

Mary Berry's drop scones image

Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish.

Provided by Mary Berry

Categories Cakes and baking

Yield Makes 24

Number Of Ingredients 10

Ingredients

175g/6oz self-raising flour
1 tsp baking powder
40g/1½oz caster sugar
1 small orange, zest only
1 free-range egg
200ml/7fl oz milk
sunflower oil, for greasing
butter, maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries

Steps:

Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way.
Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.

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