Drop scone recipe: How to make drop scones
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Drop scones are similar to a crepe or pancake in terms of the way they are cooked, and they even look alike. Drop scones originated in Scotland and get their name because the dough is placed directly onto the cooking surface in a ‘drop’ motion. They are also called ‘Queen Elizabeth drop scones’ after the recipe was given to the Queen in 1959 by President Eisenhower during his visit to Balmoral in Scotland.
In the UK and Scotland, the British traditionally eat pancakes on Mardi Gras or pancake day as it’s more commonly known.
The origin is very old, and the pancake day tradition was designed to use up all the forbidden foods before Lent in an effort to avoid waste and loss.
Scottish drop scones are nothing like their partner, the English pancake, which contains only three ingredients.
The dough is very liquid but unlike drop scones, the pancakes don’t rise when baked, making them more similar to French crepes.
READ MORE: Mary Berry recipes: ‘Easy’ way to make ‘very best’ chocolate cake
How to make drop scones
This recipe for drop scones is from cooking legend Mary Berry and is sure to produce the best drop scones ever.
The recipe recommends: “If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
“Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once.”
This recipe includes cupboard staples, meaning you should be able to make them with what you have available at home.
Method
Place the flour, baking powder, sugar and orange zest in a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well with a whisk until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all of the milk.
Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to one minute, or until they are lightly golden brown.
Lift the pancakes onto a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.
Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.
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