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 10:20 pm | leftovers
wanda on 24 Feb 2011 at 10:37 am #
I like scones and the recipe seems very easy. Would you be able to add extras into the mix such as blueberries, chocolate chips, etc?
Sarah M. on 24 Feb 2011 at 11:38 am #
I have some strawberry-rhubarb jam sitting in the fridge that would go wonderfully with these scones. I think I’ll go make myself a batch and warm up the house on this blustery, snowy day.
bellini on 24 Feb 2011 at 12:34 pm #
Well there is no doubt that I love a good scone and it they are easier to prepare all the better.
Dana on 24 Feb 2011 at 6:34 pm #
We munched on biscuits last week, I think scones might do the trick this week.
Sabrina on 27 Feb 2011 at 10:08 am #
Just made these and they were so much easier and faster to make
Than my tradition scone recipe. Perfect breakfast for a snowy
Vancouver morning!