| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Beverages | 12 | Servings | |
INGREDIENTS
| 1 | c | All-pupose flour |
| pn | Baking soda | |
| pn | Salt | |
| 3 | tb | Sugar |
| 2/3 | c | Buttermilk |
| 1 | Egg, lightly beaten | |
| 2 | ts | Butter, melted, cooled |
| Butter |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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