Drop Scones Recipes

Steps:

• Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
• Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
• Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
• Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

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.

Steps:

• Preheat oven to 450. Grease or spray a large cookie sheet.
• Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
• Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
• Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
• (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.
• Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.
• Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

Steps:

• Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.