Mary Berry Drop Scones Recipe
Discover the charm of Mary Berry's Drop Scones, also known as Scotch Pancakes, a delightful recipe that offers a perfect blend of simplicity and taste. These scones are light, fluffy, and infused with a hint of orange zest, making them a fantastic choice for breakfast or tea time. This recipe is a testament to Mary Berry's ability to create dishes that are both delicious and accessible, coming from her book "Classic"ββ.
Ingredients for the Drop Scones
- 175g self-raising flour
- 1 tsp baking powder
- 40g caster sugar
- Finely grated zest of 1 small orange
- 1 egg
- 200ml milk
- Sunflower oil for frying
Optional for serving:
- Butter, maple syrup or honey, natural Greek yoghurt, and berries such as blueberries and raspberries.
Preparation Instructions
- Combine flour, baking powder, sugar, and orange zest in a bowl.
- Make a well in the center, adding the egg and half the milk, blending until smooth.
- Gradually add the remaining milk to achieve a thick cream-like batter consistency.
- Cook spoonfuls of batter in a hot, oiled frying pan until bubbles appear, then flip to brown both sides.
- Serve warm with your choice of toppings.
Storage and Reheating
These scones can be made ahead and reheated to serve, maintaining their deliciousness. They are freezer-friendly, making them a convenient option for quick snacks or breakfasts.
Nutritional Information
Drop Scones are a source of carbohydrates and provide energy, with additional nutrients coming from the eggs and milk used in the recipe.
FAQ about Mary Berry's Drop Scones
- Can I use a different type of milk? Yes, alternative milks like almond or oat can be used, though they may slightly change the flavor and texture.
- How can I store and reheat Drop Scones? They're best fresh but can be stored in an airtight container for a couple of days or frozen for longer storage. Reheat in the oven or toaster.
Enjoy Mary Berry's Drop Scones as a delightful breakfast or a sweet treat during the day, embodying the ease and elegance of home bakingββββ.