Deep fried drop scones. 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.
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. Do you call them drop scones or Scotch pancakes?
Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, deep fried drop scones. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Deep fried drop scones is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Deep fried drop scones is something which I have loved my whole life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can have deep fried drop scones using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Deep fried drop scones:
- Get 250 g of self raising flour.
- Get 1 tsp of baking powder.
- Make ready 1 tsp of cinnamon powder.
- Make ready 2 of large eggs.
- Take 65 g of margarine.
- Take 65 g of sugar.
- Get of lemon zest.
- Make ready 125 ml of fermented milk.
- Prepare of salt.
- Prepare of oil for deep frying.
Whatever you call them, Mary Berry has got this classic recipe down perfectly. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. The drop scone recipe used by Maw Broon can be found in her new book Maw Broon's But An' Ben Cookbook.
Instructions to make Deep fried drop scones:
- Mix sugar and butter in a bowl until creamy..
- Add in the eggs, one by one, into the butter mixture and mix till well combined.
- Pour in the milk and give a good whisk. Add in the zest and the salt and whisk.
- 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..
- Add in he remaining flour and mix till well combined – dropping consistency..
- 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.
- Place on an underlined container to absorb the excess oil.
- 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. Making drop scones the other day, it occurred to me that I could tweak the recipe towards something savoury by ditching the sugar and introducing a punchy cheese. We ate the result, as homely as cheese on toast, for Sunday supper alongside a frying pan full of pumpkin hash with onion and rosemary. Drop Scones also known as Scotch Pancakes are the perfect weekend breakfast. These perfectly light and fluffy pancakes are great for breakfast, brunch or as a tea time treat.
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