Description
Scottish dropped scones offer a delightful journey through traditional breakfast comfort. Pillowy pancakes dance with golden edges, promising a delectable morning treat that connects you to Scotland’s rich culinary heritage.
Ingredients
Scale
Main Ingredients:
- 175 grams (6 ounces) self-raising flour
- 1 teaspoon baking powder
- 40 grams (1.5 ounces) caster sugar
- 1 free-range egg
- 200 milliliters (7 fluid ounces) milk
Zest and Flavoring:
- 1 small orange, zest only
Serving and Topping Ingredients:
- Sunflower oil, for greasing
- Butter
- Maple syrup
- Honey
- Greek-style yoghurt
- Fresh blueberries
- Fresh raspberries
Instructions
- Combine flour, sugar, baking powder, and salt in a mixing vessel, ensuring even distribution of dry components.
- Create a central well in the dry mixture and crack the egg into it, then pour in half the milk.
- Whisk the ingredients vigorously until a uniform, lump-free consistency develops.
- Gradually incorporate the remaining milk, stirring continuously to achieve a smooth, pourable batter with a light, airy texture.
- Preheat a non-stick skillet or griddle over medium heat (around 375°F), lightly coating the surface with butter or oil.
- Using a spoon, carefully drop small rounds of batter onto the heated surface, allowing sufficient space between each scone.
- Watch for small bubbles to form across the surface of each scone, indicating it’s time to flip, which typically takes 2-3 minutes.
- Gently turn each scone and cook the reverse side until golden brown, approximately 1-2 minutes.
- Transfer cooked scones to a plate and immediately drape with a clean tea towel to maintain softness and prevent drying.
- Repeat the dropping and cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm alongside butter, jam, honey, or preferred accompaniments for a delightful breakfast or teatime treat.
Notes
- Check batter consistency by ensuring it drops easily from a spoon but isn’t too runny.
- Use a non-stick pan or well-seasoned griddle for best results with minimal sticking.
- Experiment with alternative flours like whole wheat or gluten-free blends for dietary variations.
- Keep scones warm and soft by covering with a clean tea towel immediately after cooking, which traps steam and prevents drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 203 kcal
- Sugar: 10 g
- Sodium: 187 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 38 mg