Drop Scones

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Drop Scones Ingredients

1 c All-pupose flour	2/3 c Buttermilk
pn Baking soda	1 Egg, lightly beaten
pn Salt	2 ts Butter, melted, cooled
3 tb Sugar	Butter

Instructions for Drop Scones

Scotlands version of the scone, sometimes known as "Scots 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GrainsCuisine: Uncategorized

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