Drop scones, also called Scotch pancakes, are easy to make and perfect for brunch or a simple dessert. Served with succulent berries, they are irresistible. Or stir a diced apple or pear into the batter and serve with a dusting of icing sugar.
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 frying pan with cooking spray and heat to medium-high. 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 frying pan 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.
Per serving: 152 calories, 5 g protein, 2 g total fat, 1 g saturated fat, 37 mg cholesterol, 27 g carbohydrates, 3 g fibre.
Swap the flavour
Parmesan & Herb Drop Scones: Instead of sugar, add 1 tbsp (15 mL) snipped chives, 1 tbsp (15 mL) chopped fresh oregano, and 2 tbsp (30 mL) freshly grated Parmesan cheese to the flour. Serve the drop scones topped with low-fat plain yogurt or cottage cheese, and halved cherry tomatoes.