Drop scones are an almost instant snack or breakfast treat. The thick batter is made by simply stirring together a few basic pantry ingredients, and the scones cook in minutes. Here they are flavoured with diced apple and toasted hazelnuts. Top with a little light maple syrup and enjoy warm from the pan.
Heat a large non-stick skillet over medium-high heat. Toast the hazelnuts in the pan until golden brown and fragrant, stirring and tossing constantly. Place the toasted nuts in a small bowl and set aside.
Sift the flour, baking soda, salt and sugar into a large mixing bowl. Make a well in the centre of the dry ingredients. Lightly beat the egg with the buttermilk and pour into the well. Gently stir the flour mixture into the buttermilk mixture to make a smooth, thick batter. Fold in the apple and toasted hazelnuts.
Coat the same large 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.
When all the drop scones are cooked, quickly heat the maple syrup in a small saucepan just to warm it. Drizzle the syrup over the warm drop scones and serve immediately.
' Apricot and walnut or pecan drop scones: Use 1/2 cup (125 ml) finely chopped dried apricots instead of the apple, and 2 tbsp (25 ml) walnuts or pecans instead of the hazelnuts.
' Fresh berry drop scones: Add 3/4 cup (175 ml) blackberries or raspberries to the batter in place of the apple, and season with a good pinch of ground cinnamon. Omit the hazelnuts, if you prefer.
Each serving (one scone) provides calories 70, calories from fat 18, fat 2 g, saturated fat 0 g, cholesterol 15 mg, carbohydrate 12 g, fibre 1 g, sugars 5 g, protein 2 g.
Choices per serving: Carbohydrate 1/2