How to Make Banana Drop Scones at Home: A Simple Breakfast Special| Banana Drop Scones Recipe

I grew up eating Drop Scones from my mother’s kitchen. It was one of those delightful recipes she would often turn to for our tea times.

I hadn’t thought much about Drop Scones; after all, I grew up eating them at my mother’s table.

I would later on get my own little abode… and a number of years later, I would get married.

 

What would amaze me were the reactions of those who would eat Drop Scones at our table. I’m not sure I can keep track of those who asked for this recipe, or those who would watch me make it to learn.

Find here this original Drop Scones recipe that you will enjoy as well.

One time, as would sometimes happen, I had overripe bananas. I needed to fix a quick breakfast. I thought: Why not make good use of my overripe bananas to make Drop Scones?

 

Another thought: What if the recipe backfires?

I was in the safety of my home; the eager tasters of my recipes at home, my family, have almost always been very gracious as I try new recipes and new creative ways of cooking in the kitchen.

I went ahead and tried it. by the time I was doing it the second time, I knew I had the right ingredients in place, this added to the fact that my tasters enjoyed this recipe.

I also made good use of my overripe bananas! You now also know another way of making use of your overripe bananas!

You don’t need a blender to make the butter too. This is actually one of the easiest Drop Scone recipes I have come across.

Simply arm yourself with your simple wooden spoon, and the ingredients, and your source of fire to fry, and you are good to go!

I knew it was one delightful recipe to share; considering its simplicity, absolutely great taste, available ingredients and short preparation time.

 

It fits the bill of simple, easy to make recipes at home to enhance your hospitality, for the glory of God. As you know, this is our goal on this website!

You can serve it for your tea times as we did, or with your favorite beverage, and for your guests. They will absolutely enjoy this recipe.

I know you also have those days when you must have something to serve the family and or guests, and you just don’t have lots of time! This is another of the recipes to go for – Banana Drop Scones! Work on it and see what I mean.

Go ahead and try it! You will not be disappointed.

INGREDIENTS:

1 cup all-purpose flour

1 large ripe banana

3 teaspoons sugar

1 ¼ teaspoons baking powder

1 egg – beaten

Milk – slightly more than 1/3 cup to get your butter to a consistency that’s slightly thicker than pancake butter and can drop

Salad oil to shallow fry

 

INSTRUCTIONS:

  • Begin by peeling the banana. In a mixing bowl, mash it until it is completely mashed. I simply use a masher to do this. It does this really fast. For a long time, before buying a masher, I used my wooden spoon. Overripe bananas mash really fast.

 

  • Next, pour the egg into the mashed banana mixture and beat until well mixed.

 

  • Sieve all the dry ingredients into a separate bowl.

 

  • Now, pour these dry ingredients into the banana and egg mixture and mix them together with your wooden spoon.

 

  • Add the 1/3 cup of milk into the mixture and beat with your wooden spoon to a smooth paste.

 

  • We want to get the mixture to a consistency that is slightly heavier than pancake and that can smoothly drop in the pan. If it’s still too thick, add a few drops of milk and beat to the right consistency.

 

  • Place the frying pan you are using onto the fire.

 

  • If you are using a ten-inch pan in diameter to shallow fry, pour about 4 tablespoons of salad oil into the pan. If your pan is smaller, adjust the salad oil accordingly.

 

  • As the oil continues to get hot, (not too hot as to burn your butter before it cooks on the inside!) use a tablespoon to scoop the butter, dropping it into the oil to form a fairly round shape. Try to keep it dropping in one spot to achieve this fairly round shape; not all over the pan.

 

  • Drop in about seven scoops – for a ten-inch pan, leaving a little space between them for spreading and turning.

 

  • Lower the heat slightly to allow the pieces to cook on the inside.

 

 

  • After three or so minutes, or when you see some bubbles form on the surface of the scones, turn each of them over. (You could use a folk in one hand to poke the scone to hold it in place and a tablespoon in the other hand. Place the tablespoon under the scone. With the folk holding the scone in place, use the spoon to turn over the scone. Do this for each scone)

 

  • Allow the scone again to cook for another three or so minutes, or to a golden color.

 

  • Once cooked on both sides, get them out of the pan and place them on your serving tray that’s lined with a paper towel; The paper towel’s work is to drain out any excess oil.

 

  • Raise the heat again to get your oil just hot enough, not too hot.

 

  • Repeat the process above to fry the remaining ones on lowered heat once again until they are all done.

 

  • Serve with tea or your preferred beverage. Enjoy… And share!

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