Food & Drink Drop scone recipe: How to make drop scones
Brandy Butter & Bay Turkey and Gravy Recipe
This year’s take on the festive centre piece combines aromatic bay and Christmas favourite, Brandy butter for a subtle boozy twist. Don’t be tempted to use shop bought Brandy butter, as it will contain more sugar and be too sweet.NB Cooking Notes: plus resting
Drop scones are similar to a crepe or pancake in terms of the way they are cooked. Drop scones originated in Scotland and get their name because the dough is placed directly onto the cooking surface in a 'drop' motion. They are also called 'Queen Elizabeth drop scones' after the recipe was given to the Queen in 1959 by President Eisenhower during his visit to Balmoral in Scotland.
In the UK and Scotland, the British traditionally eat pancakes on Mardi Gras or pancake day as it's more commonly known.
The origin is very old, and the pancake day tradition was designed to use up all the forbidden foods before Lent in an effort to avoid waste and loss.
Pork, Parsnip and Apple Stuffing Recipe
A savoury and fruity stuffing. Replace the parsley with a small handful of fresh sage leaves, if you like. Yields: 8 servingsPrep Time: 20 minsProcess Time: 50 minsTotal Time: 1 hour 10 minsCalories per Serving: 294 Gallery: Best cranberry sauce recipes for Christmas dinner (Good Housekeeping UK) 1/12 SLIDES © Good Housekeeping Cranberry sauce is one of the easiest things to make for Christmas dinner and packs one of the biggest punches. Sharp and citrusy, it cuts through any rich and fatty meats.It's also delicious, cold and spread like a condiment on a leftover turkey sandwich.
Scottish drop scones are nothing like their partner, the English pancake, which contains only three ingredients.
The dough is very liquid but unlike drop scones, the pancakes don't rise when baked, making them more similar to French crepes.
How to make drop scones
This recipe for drop scones is from cooking legend Mary Berry and is sure to produce the best drop scones ever.
The recipe recommends: "If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
"Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once."
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This recipe includes cupboard staples, meaning you should be able to make them with what you have available at home.
You will need:
- 175g self-raising flour
- One teaspoon baking power
- 40g caster sugar
- One small orange, zest only
- One free-range egg
- 200ml milk
- Sunflower oil, for greasing
- Butter, maple syrup or honey
- Greek-style yoghurt
- Fresh blueberries and raspberries
Place the flour, baking powder, sugar and orange zest in a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well with a whisk until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all of the milk.
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.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to one minute, or until they are lightly golden brown.
Lift the pancakes onto a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.
Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.
Nutritionist shares her delicious Easter egg nest recipe .
A top Australian nutritionist has revealed how to make the most delicious Easter egg nests this weekend - and her recipe is super easy to follow. Jessica Sepel, from Sydney, made chocolate and peanut butter flavoured egg nests in the lead-up to the long weekend - and shared her recipe with adoring fans.The nests each hold three eggs of the builder's choice and take 45 minutes to set in the fridge once they have been put together.