Deep fried drop scones. These are not scones as the rest of the world knows them. I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears.

Deep fried drop scones Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes. They were the perfect size for popping into a pocket to. Do you call them drop scones or Scotch pancakes?

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, deep fried drop scones. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Deep fried drop scones is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Deep fried drop scones is something that I have loved my entire life.

These are not scones as the rest of the world knows them. I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have deep fried drop scones using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Deep fried drop scones:

{Take 250 g of self raising flour.
{Take 1 tsp of baking powder.
{Take 1 tsp of cinnamon powder.
{Take 2 of large eggs.
{Get 65 g of margarine.
{Get 65 g of sugar.
{Get of lemon zest.
{Take 125 ml of fermented milk.
{Make ready of salt.
{Take of oil for deep frying.

Whatever you call them, Mary Berry has got this classic recipe down perfectly. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. Also known as Scotch Pancakes, Drop Scones were classically made on a solid metal griddle on an open fire, back in the day.

Steps to make Deep fried drop scones:

Mix sugar and butter in a bowl until creamy..
Add in the eggs, one by one, into the butter mixture and mix till well combined.
Pour in the milk and give a good whisk. Add in the zest and the salt and whisk.
Add in half the flour and whisk to a smooth batter. add in the baking powder, whisk thoroughly, then add in the cinnamon and whisk again..
Add in he remaining flour and mix till well combined - dropping consistency..
In a frying pan, heat the oil to medium. Using two spoons, on to scoop, and the other to push the batter into the heated oil. fry them until they float and are golden.
Place on an underlined container to absorb the excess oil.
Serve hot or cold..

Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the. The drop scone recipe used by Maw Broon can be found in her new book Maw Broon's But An' Ben Cookbook. They are a favourite of her son Joe and he recommends soaking up egg yolks and the juice of fried tomatoes. Making drop scones the other day, it occurred to me that I could tweak the recipe towards something savoury by ditching the sugar and introducing a punchy cheese.

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