Cream Drop Scones
With their crackly sugared tops, these petite scones are by far the easiest you’ll ever make from scratch – there is no blending in of butter, no patting and cutting of dough; all you do is stir together the flour, baking powder and cream and drop it in spoonfuls onto your baking sheet. The cream makes them sound rich, but they’re actually lighter than those made with butter. (And then often cream, too.) You can mix the batter up in less time than it takes to preheat the oven, and have itty bitty scones warm and ready to serve with jam (or clotted cream!) in under 15 minutes.
I posted the recipe over at the Family Kitchen.
February 23 2011 | leftovers | 5 Comments »
