Drop Scones

By jlynn

Drop scones, also called Scotch pancakes, are easy to make and perfect for breakfast on the weekend, or even as a simple dessert. Served with creamy low-fat vanilla yogurt and sweet, succulent berries, they are quite irresistible.

Each serving (4 scones) provides calories 152, calories from fat 18, fat 2 g, saturated fat 1 g, cholesterol 37 mg,
carbohydrate 27 g, fibre 3 g, sugars 8 g, protein 5 g.

Choices per serving: Carbohydrate 1 1/2, Fat 1/2

Ingredients

• Garnish:
• 1 cup (250 mL) self-rising flour
• 2 tsp (10 mL) sugar
• 1 egg, beaten
• 1 tbsp (15 mL) light margarine, melted
• 1/2 cup (125 mL) 1% milk
• Cooking spray
• 1 cup (250 mL) blueberries
• 1 cup (250 mL) raspberries
• 1 cup (250 mL) fat-free
• vanilla yogurt

Details

Preparation time 10mins
Cooking time 25mins
Adapted from besthealthmag.ca

Preparation

Step 1

Combine the flour and sugar in a medium bowl. Make a well in the centre of the dry ingredients and add the egg, melted margarine and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.

Coat a large non-stick skillet with cooking spray and heat over medium-high heat. For each scone, drop a heaping tablespoon of batter onto the hot surface. When bubbles form on the surface of the scones, use a spatula to turn them and then cook until the underside is golden brown, about 1 minute.

Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.

Place the blueberries and raspberries in a bowl and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the berries and vanilla yogurt.

Serves 6 (makes about 24); preparation time 10 minutes; cooking time 15-20 minutes

More serving ideas:
• Instead of serving the drop scones with the crushed fruit, top each one with a dab of yogurt and a little jam.
• Apple drop scones: Stir 1 cored and finely diced sweet apple into the batter with a pinch of ground cloves. Serve the scones dusted with a little sifted icing sugar.
• Parmesan and herb drop scones: Instead of sugar add 1 tbsp (15 mL) snipped fresh chives, 1 tbsp (15 mL) chopped fresh oregano, and 2 tbsp (25 mL) freshly grated Parmesan cheese to the flour. Serve the drop scones topped with low-fat plain yogourt or cottage cheese and halved cherry tomatoes.