Easy Drop Scones

These foolproof, Easy Drop Scones are a reader favorite and will soon become your favorite too!

Welcome to my blog and thanks for reading! I took a few weeks off this summer to spend time with my family.  Now I am back to share stories, recipes, techniques and tips. I write the kind of blog I would want to read myself, with easy to follow recipes you can tailor to your taste and add to your own culinary bag of tricks.

I did not start out as a good or enthusiastic cook. But I love food and entertaining, so I decided to go with my friend MB to cooking school in Dallas at the age of 47.  As a private chef, I now mainly cook for family and friends. Blogging about food and posting recipes keeps my mind (and knives) sharp. In fact, practicing and writing down recipes with clear, easy to follow instructions allows me to understand the techniques better myself.

 The main thing I learned in cooking school is: You don’t have to go to cooking school or have fancy equipment to become a good cook.  If you have passion, can read and follow instructions carefully, you can cook and bake too….

 Since I was a little girl, I have loved to bake. Muffins, brownies, cake, pie, cobblers, cookies……. you name it.

Apple crumble is my personal favorite. Since my parents and I were always counting calories, however, baked goods were reserved for special occasions. I probably craved baked goods as I kid because I rarely ever ate them! Today I say, who needs a special occasion to make drop scones?

A scone is similar to an American biscuit.  It is an individual pastry or quick bread, that is sometimes slightly sweet.

This seven ingredient recipe is for a plain scone, although you can easily mix in 1/2 – 1 cup of anything you like: dried or fresh fruit, nuts, chocolate chips, etc… Scones made with dried currants or raisins are popular. Use this recipe as a base and add your creativity to the mix.

Make these scones to fit your needs. If you need a gluten free scone, use a gluten free all purpose flour. If you are vegan, replace the 1 cup of cream with 3/4 cup “culinary” coconut milk. No sugar?

Sugar is optional. The best part about these scones is that you don’t need a mixer, a rolling pin or even a biscuit cutter.

The less you handle the batter, the taller and fluffier the result. Use a 1/4 cup measuring cup to gently scoop and place the free form scones on a baking sheet. The free form scones look rustic and more “homemade” too. After baking the scones, use a butter knife to gently separate the scones and serve warm or let cool on a baking rack.

In the US, we pronounce scones with a long o sound, whereas in Great Britain and Australia, scone rhymes with the word gone, as in this little rhyme I found on Wiki:

I asked the maid in dulcet tone

To order me a buttered scone;

The silly girl has been and gone

And ordered me a buttered scone.

Make a batch for the weekend and watch them disappear!

[tasty-recipe id=”7573″]