How To make Drop Scones
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
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.
How To make Drop Scones's Videos
How To Make Drop Scones | Good Housekeeping UK
Drop scones, also known as Scotch pancakes, are a great brunch recipe idea. Learn how to make drop scones with this easy step-by-step video tutorial.
Whether it's for brunch or breakfast, there's nothing better than a drop scone or Scotch pancake to start the day. Watch our Good Housekeeping Institute cookery team's video for step-by-step instructions.
1. In a large mixing bowl, put flour, a pinch of salt and caster sugar. Stir to combine.
2. Make a well in the middle, add an egg and a good splash of milk. Whisk together with a balloon whisk, gradually adding milk to bring mixture into a thick batter.
3. Heat oil in a frying pan on a high heat. When hot, add spoonfuls of batter to pan and fry for 2-3min on each side, until risen and golden.
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Oaty banana drop scones | Hugh Fearnley Whittingstall
In this exclusive new series for River Cottage Food Tube, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals.
I’m a big fan of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top, he says.
We often have them for weekend family breakfasts or cosy Sunday teas.
But when I have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way, I like to fold them into the scone batter so I can still capitalise on all their lovely, fruity flavour.
His new book, ‘Love your Leftovers’ is packed with practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste.
With recipes for transforming leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; and spare eggs into Hazelnut remoulade and easy Macarons, this is the ultimate companion for everyone’s kitchen.
Buy Hugh's new book, Love your Leftovers:
KARAFUU & GINGER DROPSCONES | KALUHI'S KITCHEN
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QUICK&EASY DELICIOUS DROP SCONES//SCOTCH PANCAKES RECIPE.
Queen Elizabeth's Drop Scones | SCOTTISH PANCAKE RECIPE
Please take note that this is only half the volume and slightly adjusted from the original recipe. If you are preparing for more people, you can just double the quantity or follow the original recipe as also stated below.
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INGREDIENTS: (Half batch)
• 1 large egg, room temperature
• 2 tablespoons superfine sugar
• ½ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cream of tartar
• 2 tablespoons butter, melted
• extra butter for your pan
ORIGINAL RECIPE & QUANTITY BELOW:
Ingredients for the Queen's drop scones
• 4 teacups flour
• 4 tablespoons caster sugar
• 2 teacups milk
• 2 whole eggs
• 2 teaspoons bicarbonate of soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter
NOTES:
1. COOKING TIME – Approximately 2-3 minutes or until bubbles starts to appear on the sides. Flip and cook for another minute or until lightly brown
2. The perfect time to drop the scones is when the butter starts to bubble. Actual cooking time may vary depending on the size of your scones
3. SERVING – Serve the way you like! Mine is simple, butter and syrup are enough and sometimes peanut butter on the side ????
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Romel from The Introvert Kitchen
How to Make Eggless Drop Scones with Cream - Just 5 Ingredients| Quick Breakfast Recipe at Home
Do you want a really quick breakfast recipe and you have no eggs? Check this really easy eggless drop scone recipe with cream. You won't even need milk to make this one. With cream, you're good to go! You'll have your breakfast in no time. Enhance your hospitality with this one for the glory of God!
INGREDIENTS:
2 cups all purpose flour
2 teaspoons baking powder
3 to 4 tablespoons sugar
1 cup cream
1 cup water (or milk)
Some salad oil to shallow fry
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