Fluffy Eggless Drop Scones: A Quick and Easy Breakfast Recipe
These eggless drop scones are so delicious! The breakfast scones have a soft, fluffy, airy texture that you will love and enjoy. They are quick and easy to make at home and budget-friendly too. Accompanying this post is a video tutorial that is also easy to follow. You can find it at the end of this post. You will enjoy this tasty drop scone recipe!
Equipment
- 1 frying pan
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Fork
- 2 tablespoons
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 to 4 tbsps sugar
- ¼ tsp salt
- 1 tbsp marge/ butter - heaped
- 1 & ½ cups milk (Room temperature. Could be slightly more or less – to get the dough to a smooth thick heavy paste with a dropping consistency, not runny!)
- cooking oil to shallow fry
Instructions
- Add all the dry ingredients—the flour, sugar, baking powder, and salt—to a mixing bowl.Mix the dry ingredients with your wooden spoon until evenly mixed.
- Add the marge/ butter to the dry ingredients. Rub it into the dry ingredients using your finger tips until even and fully rubbed in and crumbly.
- Make a well in the center of the dry ingredients and add 1 cup of milk.Mix with a wooden spoon. Add the remaining milk, a little at a time, and mix until the butter has a thick, smooth consistency that can be dropped into the pan. This means, our butter is slightly heavier than pancake butter. You may use slightly more or slightly less milk than the amount in the ingredients list above depending on the brand of the flour.
- Switch on your stove and place your frying pan on the flame.Give it a few minutes to heat up then add the cooking oil. I'm working with a 10" pan. I will add 4 tablespoons of the oil into the pan. If your pan is smaller, adjust the cooking oil accordingly.Give the cooking oil about a minute to get a little hot then reduce the flame to medium-low heat.Use a tablespoon to scoop the butter and drop a tablespoon of the butter into the pan. Ensure to focus on one point as you drop the butter so it can spread out from there to form a fairly round scone. For a 10" to 11" pan, I will usually drop about 7 to 8 scoops into the pan.
- Give the drop scones 1 to 2 minutes to fry. Once the drop scone pieces begin to form bubbles on the surface, to firm up, and to turn a nice golden color, turn them over. For ease of turning, I will usually use a fork in one hand to poke the scone on the edge to hold it in place and a tablespoon in my other hand. I will then place the tablespoon under the scone. With the fork holding the scone in place, I will use the spoon to turn over the scone as shown in the picture. This way, each drop scone holds together nicely and is less messy. (You can also refer to the video tutorial to see how I do this practically)
- Turn all the scones over and let them fry until cooked through and with a nice golden color on both sides.
- Turn them again and give them another 30 or so seconds to fry on that side incase of any raw butter that might have strayed on that side during the turning of the drop scones. Your Drop Scones are now ready!Transfer them to a tray or platter lined with paper towels. The paper towels absorb any excess cooking oil.
- Repeat the process until all the drop scones are ready.Serve fresh with a suitable accompaniment or beverage.I love drop scones with my Kenyan tea!Enjoy!Enhance your hospitality for the glory of God.
