Drop Scones

Drop scones, also known as Scotch pancakes, are a beloved traditional breakfast or afternoon tea treat originating from Scotland. Unlike their American counterparts, these are not baked but cooked on a hot griddle or bakestone. The batter is simple, relying on self-raising flour, a touch of sugar, an egg, and milk to create a light, airy texture. As they cook, bubbles form on the surface, signaling it's time to flip. The result is a golden-brown exterior with a tender, cake-like crumb. They are best enjoyed warm, slathered with butter and drizzled with honey or jam. Perfect for a cozy weekend morning or a quick snack, these scones come together in minutes with pantry staples.

Cooking Method: Baking, Grilling

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 380.5

Dietary: Vegetarian

Description

Drop scones, also known as Scotch pancakes, are a beloved traditional breakfast or afternoon tea treat originating from Scotland. Unlike their American counterparts, these are not baked but cooked on a hot griddle or bakestone. The batter is simple, relying on self-raising flour, a touch of sugar, an egg, and milk to create a light, airy texture. As they cook, bubbles form on the surface, signaling it's time to flip. The result is a golden-brown exterior with a tender, cake-like crumb. They are best enjoyed warm, slathered with butter and drizzled with honey or jam. Perfect for a cozy weekend morning or a quick snack, these scones come together in minutes with pantry staples.

Ingredients

4 ounce Self-raising flour
2 tablespoon Granulated sugar
1 Egg, beaten
5 fl Milk*

Directions

1
Sift the self-raising flour into a mixing bowl and stir in the granulated sugar.
2
Make a well in the center of the dry ingredients and pour in the beaten egg.
3
Gradually whisk in the milk, mixing until you achieve a smooth, creamy batter.
4
Heat a bakestone or non-stick griddle over medium heat and lightly grease with butter or oil.
5
Using a large spoon, drop rounded dollops of batter onto the hot stone, spacing them apart to allow for spreading.
6
Cook for about 1 to 2 minutes, or until bubbles form on the surface and the underside is golden brown.
7
Carefully flip the scones and cook the other side for another minute until golden.
8
Lift from the stone and wrap in a clean tea towel to keep warm and soft.
9
Serve immediately with butter, honey, or your favorite preserves.
10
If reheating leftovers, crisp them under a grill or toaster for a few seconds.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 380.5kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 1.0g5%
Cholesterol 2.5mg1%
Sodium 63.1mg3%
Total Carbohydrate 92.8g31%
Dietary Fiber 3.7g15%
Sugars 87.8g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: drop scones, scotch pancakes, scottish breakfast, griddle cakes, bakestone, quick bread, afternoon tea, pancake batter, vegetarian breakfast, traditional recipe, flour egg milk, breakfast treat, griddle cooking, british cuisine, easy dessert, pantry staples, warm breakfast, tea time snack

Read it online: https://www.chefs-mate.com/recipe/drop-scones-bakestone-recipes/