Recipe: Delicious Deep fried drop scones

Deep fried drop scones. Drop scones are thicker than American pancakes, and a little smaller. Original recipe from the National Archives. If you read the Queen's recipe in the Most recipes for drop scones I found add a little salt.

Also known as Scotch Pancakes, Drop Scones were classically made on a solid metal griddle on an open fire, back in the day. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the. You can cook Deep fried drop scones using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Deep fried drop scones

1. You need 250 g of self raising flour.
2. It's 1 tsp of baking powder.
3. Prepare 1 tsp of cinnamon powder.
4. It's 2 of large eggs.
5. It's 65 g of margarine.
6. You need 65 g of sugar.
7. Prepare of lemon zest.
8. Prepare 125 ml of fermented milk.
9. You need of salt.
10. It's of oil for deep frying.

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan. Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes. They were the perfect size for popping into a pocket to. The drop scone recipe used by Maw Broon can be found in her new book Maw Broon's But An' Ben Cookbook.

Deep fried drop scones instructions

1. Mix sugar and butter in a bowl until creamy..
2. Add in the eggs, one by one, into the butter mixture and mix till well combined.
3. Pour in the milk and give a good whisk. Add in the zest and the salt and whisk.
4. Add in half the flour and whisk to a smooth batter. add in the baking powder, whisk thoroughly, then add in the cinnamon and whisk again..
5. Add in he remaining flour and mix till well combined - dropping consistency..
6. In a frying pan, heat the oil to medium. Using two spoons, on to scoop, and the other to push the batter into the heated oil. fry them until they float and are golden.
7. Place on an underlined container to absorb the excess oil.
8. Serve hot or cold..

They are a favourite of her son Joe and he recommends soaking up egg yolks and the juice of fried tomatoes. These are not scones as the rest of the world knows them. I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears. This recipe includes my slightly 'healthy' ingredients--not that it actually makes them healthy.