Best 20 Drop Scones Recipes

LEMON BLUEBERRY DROP SCONES

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

LEMON DROP BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
• Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
• Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
• Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 18 minutes.
• Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
• Drizzle glaze over warm scones and serve.

BLUEBERRY ALMOND DROP SCONES

Steps:

• Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
• In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
• Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
• Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
• Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
• For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
• Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.

CHERRY-ALMOND DROP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, butter, egg and extract. Stir into dry ingredients just until moistened. Fold in cherries and almonds. , Drop by heaping tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.

BUTTERMILK DROP SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.
• Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.
• Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

OATMEAL DATE DROP SCONES

Steps:

• In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

BLUEBERRY DROP SCONES

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt and sugar. Add cut up butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
• Stir in dried blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball. Divide dough in eight even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of coarse sugar, if desired.
• Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.

APPLE-WALNUT DROP SCONES

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
• Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
• Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.

SCOTTISH OATMEAL DROP SCONES

Steps:

• Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
• Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
• Whisk together the egg and milk.
• Combine all ingredients. Mix well.
• Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
• Serve hot with butter.

CORNMEAL CRANBERRY DROP SCONES

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment.
• Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
• In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
• Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

GLUTEN AND LACTOSE-FREE CINNAMON APPLE DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
• Add the Shortening and mix until it resembles coarse crumbs.
• Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
• Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
• Sprinkle Cinnamon-Sugar Topping over scones.
• Bake for 9-10 minutes or until tops are very lightly browned.
• Serve warm with jam.

CRANBERRY-EGGNOG DROP SCONES

Steps:

• Preheat oven to 375°. Place the first 5 ingredients in a food processor; pulse to blend. Add butter; pulse until coarse crumbs form. In a bowl, whisk together egg, eggnog and vanilla. Add to food processor; pulse just until blended. Remove to a bowl; stir in cranberries and pecans., Drop mixture by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-13 minutes. Cool on a wire rack. Serve warm.

LEMON BLUEBERRY DROP SCONES

Steps:

• 1. In a large bowl combine the first 6 ingredients. In another bowl, combine yogurt, egg & melted butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoons onto a greased baking sheet. Bake at 400F for 15-18 minutes or until lightly browned.
• 2. combine ingredients for glaze. Drizzle on warm scones.

BUTTERSCOTCH DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
• Add in very cold butter pieces and rub between fingers until coarse meal forms.
• In a small cup or bowl whisk together the cream and egg.
• Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
• Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
• Bake for about 20 minutes, or until the scones are golden brown.
• Best served warm.

BUTTERMILK DROP SCONES

Steps:

• In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm.

CURRANT DROP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Fold in currants. Stir in buttermilk just until moistened., Drop by tablespoonfuls 1 in. apart onto greased baking sheets; sprinkle with additional sugar. Bake at 400° for 12-15 minutes or until the edges are golden brown. Serve warm.

BUTTERMILK DROP SCONES

Steps:

• Set oven to 350 degrees.
• In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
• Cut in cold butter, until mixture has a consistancy of coarse meal.
• Add raisins (or cranberries).
• In another bowl, beat together buttermilk and eggs.
• Stir in liquid ingredients into dry.
• Stir together to form a smooth dough (don't overbeat).
• Drop by heaping tablespoonfuls onto a greased baking sheet.
• Bake 15-20 minutes, or until golden.

DROP SCONES

Steps:

• Preheat oven to 450. Grease or spray a large cookie sheet.
• Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
• Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
• Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
• (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).

DROP SCONES

Steps:

• Mix flour and salt together. Rub in margarine with fingertips.
• Add sugar, and stir. Add beaten egg and milk to make a smooth batter.
• Pour a little oil on a well-greased griddle or frying pan. (Mum's note: Pan needs to be pretty damned hot.) Drop three separate spoonfuls in at a time. Leave until bubbles pop on the surface and then turn over and cook till brown on bottom.
• When done, place in a clean dish towel and cover till all have been cooked. (Mum's note: Not sure why we need to do this, but that is the way I was shown.)
• Cool, then butter them (liberally) as you serve them.