Do you love scones but don’t have time to make them from scratch? Try this easy drop scone recipe that only takes minutes to prepare. These scones are perfect for a quick breakfast or snack. So whether you’re short on time these scrumptious scones are sure to please!
Try this easy strawberry rhubarb freezer jam to compliment your homemade scones. More bread recipes to try include these small batch cranberry orange scones or other breakfast breads like my small batch raspberry muffins or a more savory mini zucchini bread.
This is an easy drop scones recipe that’s easy to mix up and bakes quickly. I prefer drop scones as they are just so darn simple with no pastry board or mixer needed.
Ingredients notes and why they are used
- The flour is one of the main ingredients in the drop scones recipe and adds structure to the scones.
- Sugar adds sweetness to the scones.
- Bakewell Powder adds the rise or lift.
- Butter is another main ingredient, and it makes for flaky and flavorful scones.
- Normally I use Buttermilk in my scones for a bit of a tangy flavor, but you can also substitute heavy cream. stick with the thicker liquids for moist and flavorful scones. If the liquid is thin, like low-fat milk the scones tend to be on the dry side.
- The egg is added to hold together the structure of the scones and assists in the rise and flavor of baked goods. You need to use the correct ratio of egg and flour for the rise and proper texture of the scones.
- Vanilla extract is the base flavoring and you can substitute an orange extract, almond, really whichever flavor combination you prefer.
Recipe Directions
- Freeze the butter for 10-15 minutes while mixing the dry ingredients.
- Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, sugar, and Bakewell cream.
- Grate or chop the frozen butter and use a fork or pastry blender to mix the butter into the dry ingredients until the flour mixture is crumbly.
- Add in the buttermilk, egg, and vanilla extract and stir with a wooden spoon until combined.
- Use a spoon or cookie scoop to drop scone batter onto the prepared baking sheet.
- Place the baking sheet in the refrigerator for 10 minutes while preheating the oven to 375 degrees.
- Bake scones for 15 minutes.
How to Serve Drop Scones
There are many other delicious ways to enjoy scones. Here are a few ideas to get you started:
- Serve scones warm from the oven with butter and honey.
- Top scones with smoked salmon, caviar, or other luxury toppings for an elegant brunch dish.
- Make mini scones and serve them with tea sandwiches for a sophisticated afternoon tea.
- For a fun twist on traditional scones, top them with ice cream and chocolate sauce.
- Scones are also delicious when eaten on their own – no need to add anything else!
Common questions about scones
The dough is not rolled out or formed like you would for a traditional scone. The dough is dropped onto the baking sheet and will look more like a biscuit.
Scones are denser and drier and biscuits are more flaky and fluffy inside, also scones are made with eggs and biscuits are not.
if you would like a more traditional scone try my small batch recipe for Cranberry orange scones scones.
Yes, scones freeze well. Cool the baked scones before freezing. Wrap individually and place in an airtight container or Ziploc style bag. For best flavor, use within two months. Defrost and reheat in the microwave For 10-20 seconds.
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Easy Drop Scones
Ingredients
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- 3 tablespoons butter frozen
- 3 tablespoon milk
- 1 egg small, lightly beaten
- ¾ teaspoon vanilla extract
Optional
- ¾ cup pitted and diced cherries chocolate chps, cranberries or another filling
Instructions
- Freeze the butter for 10-15 minutes while mixing the dry ingredients.
- Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, sugar, and baking powder.
- Grate or chop the frozen butter and use a fork or pastry blender to mix the butter into the dry ingredients until the flour mixture is crumbly
- Add in the milk, egg, and vanilla extract and stir with a wooden spoon until combined.
- Use a spoon or cookie scoop to drop scone batter onto the prepared baking sheet. Place the baking sheet in the refrigerator for 10 minutes While preheating the oven to 375degrees.
- Bake scones for 15 minutes.
Notes
- Use cold butter, you can even freeze the butter and grate it into the dry ingredients.
Scones require a light touch. Over-mixing the dough will result in a dense tougher texture. - Add the liquid in stages and stop when the dough is slightly sticky but not wet.
- The dough gets warm while shaping the scones; pop them into the fridge for 15-20 minutes before baking.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.