Mary Berry Dropped Scones

Mary Berry Dropped Scones

This easy recipe for Mary Berry’s Dropped Scones is a delicious, quick treat perfect for breakfast or brunch. With a creamy texture and zesty orange flavor, these fluffy scones can be served with butter, syrup, or your favorite seasonal fruits. They’re simple to make using common pantry ingredients!

Ingredients Needed

  • 175g (6oz) self-raising flour
  • 1 tsp baking powder
  • 40g (1½oz) caster sugar
  • Finely grated zest of 1 small orange
  • 1 egg
  • 200ml (7fl oz) milk
  • Sunflower oil, for frying

Serving options:

  • Butter
  • Maple syrup or honey
  • Natural Greek yoghurt with blueberries or raspberries

How To Make Dropped Scones

  1. Mix Dry Ingredients: Measure the flour, baking powder, and sugar into a large bowl, then add the orange zest. Mix.
  2. Make Batter: Make a well in the center of the dry ingredients, and add the egg and half the milk. Beat well with a whisk until smooth and thick, then gradually mix in enough of the remaining milk to achieve a batter consistency similar to thick pouring cream.
  3. Heat Pan: Heat a little oil in a large non-stick frying pan over high heat.
  4. Cook Scones: Drop the batter into the hot pan in dessertspoonfuls, spacing them well apart. Cook for about 2 minutes until bubbles appear on the surface. Turn them over with a non-stick spatula and cook for another 30–60 seconds until lightly golden brown on both sides.
  5. Keep Warm: Use the spatula to lift the scones onto a wire rack and cover them with a clean tea towel to keep them soft and warm.
  6. Repeat Cooking: Continue cooking the remaining batter, adding a splash of more oil if the pan gets too dry.
  7. Serve: Serve immediately with butter, syrup, or honey, or with Greek yoghurt and seasonal fruits like blueberries or raspberries.
Mary Berry Dropped Scones
Mary Berry Dropped Scones

Recipe Tips

  • Don’t Overmix: Mix the batter just until smooth; overmixing can make the scones tough instead of fluffy.
  • Space Them Out: Leave enough space between each dollop of batter in the pan to allow the scones to spread and cook evenly.
  • Serve Warm: For the best flavor and texture, serve the scones immediately after cooking while they are still warm.

How To Store And Reheat Leftovers?

  • Refrigerate: First, let the leftover dropped scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
  • Freeze: To freeze, let the scones cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, thaw the scones at room temperature for a few hours before enjoying.
  • Reheat: Heat a little oil in a non-stick frying pan over low heat. Add the scones and cook for 1-2 minutes on each side until warmed through.

Nutrition Facts

Serving Size: 1 scone (approximately 50g)

  • Calories: 245
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 66mg
  • Sodium: 393mg
  • Potassium: 111mg
  • Total Carbohydrate: 35g
  • Dietary Fiber: 1g
  • Sugars: 11g
  • Protein: 6g

Try More Mary Berry Recipes:

Mary Berry Dropped Scones

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:18-24 servingsCalories:245 kcal Best Season:Suitable throughout the year

Description

This easy recipe for Mary Berry’s Dropped Scones is a delicious, quick treat perfect for breakfast or brunch. With a creamy texture and zesty orange flavor, these fluffy scones can be served with butter, syrup, or your favorite seasonal fruits. They’re simple to make using common pantry ingredients!

Ingredients

  • Serving options:

Instructions

  1. Mix Dry Ingredients: Measure the flour, baking powder, and sugar into a large bowl, then add the orange zest. Mix.
  2. Make Batter: Make a well in the center of the dry ingredients, and add the egg and half the milk. Beat well with a whisk until smooth and thick, then gradually mix in enough of the remaining milk to achieve a batter consistency similar to thick pouring cream.
  3. Heat Pan: Heat a little oil in a large non-stick frying pan over high heat
  4. Cook Scones: Drop the batter into the hot pan in dessertspoonfuls, spacing them well apart. Cook for about 2 minutes until bubbles appear on the surface. Turn them over with a non-stick spatula and cook for another 30–60 seconds until lightly golden brown on both sides.
  5. Keep Warm: Use the spatula to lift the scones onto a wire rack and cover them with a clean tea towel to keep them soft and warm.
  6. Repeat Cooking: Continue cooking the remaining batter, adding a splash of more oil if the pan gets too dry.
  7. Serve: Serve immediately with butter, syrup, or honey, or with Greek yoghurt and seasonal fruits like blueberries or raspberries.

Notes

  • Don’t Overmix: Mix the batter just until smooth; overmixing can make the scones tough instead of fluffy.
  • Space Them Out: Leave enough space between each dollop of batter in the pan to allow the scones to spread and cook evenly.
  • Serve Warm: For the best flavor and texture, serve the scones immediately after cooking while they are still warm.
Keywords:Mary Berry Dropped Scones

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