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?

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, deep fried drop scones. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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 is one of the most favored of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Deep fried drop scones is something which I've loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Deep fried drop scones:

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

Instructions 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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