Drop Scones

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.

Excerpted from Eat to Beat Diabetes, available now in the Best Health Store

 

Drop Scones
Drop Scones
Servings Prep Time Cook Time
6servings (24 scones) 10minutes 15-20minutes
Servings Prep Time
6servings (24 scones) 10minutes
Cook Time
15-20minutes
Ingredients
Servings: servings (24 scones)
Units:
Ingredients
Servings: servings (24 scones)
Units:
Instructions
  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.
  2. 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.
  3. Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.
  4. 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.
Recipe Notes

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.

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