| 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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