Drop Scones Recipe

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Drop Scones Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Drop Scones

Ingredients

1 cup all-pupose flour
1 pinch baking soda
1 pinch salt
3 tbsp sugar
2/3 cup buttermilk
1 egg, lightly beaten
2 tsp butter, melted, cooled
1 butter

Preparation

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.

Servings: 12