Easy Drop Scones
Easy and quick American style drop scones recipe for breakfast or afternoon tea.
Servings: 4 scones
Calories: 243kcal
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
Serving: 1g | Calories: 243kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Sodium: 91mg | Fiber: 2g | Sugar: 14g
