Recipe of Any-night-of-the-week Deep fried drop scones

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.

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, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, deep fried drop scones. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Deep fried drop scones is one of the most well liked of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Deep fried drop scones is something which I've loved my whole life.

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.

To get started with this recipe, we must first prepare a few components. You can have 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:

1. {Prepare 250 g of self raising flour.
2. {Make ready 1 tsp of baking powder.
3. {Prepare 1 tsp of cinnamon powder.
4. {Make ready 2 of large eggs.
5. {Take 65 g of margarine.
6. {Take 65 g of sugar.
7. {Prepare of lemon zest.
8. {Prepare 125 ml of fermented milk.
9. {Get of salt.
10. {Prepare 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. The drop scone recipe used by Maw Broon can be found in her new book Maw Broon's But An' Ben Cookbook.

Steps to make Deep fried drop scones:

1. Mix sugar and butter in a bowl until creamy..
2. Add in the eggs, one by one, into the butter mixture and mix till well combined.
3. Pour in the milk and give a good whisk. Add in the zest and the salt and whisk.
4. 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..
5. Add in he remaining flour and mix till well combined - dropping consistency..
6. 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.
7. Place on an underlined container to absorb the excess oil.
8. Serve hot or cold..

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. We ate the result, as homely as cheese on toast, for Sunday supper alongside a frying pan full of pumpkin hash with onion and rosemary. Drop Scones also known as Scotch Pancakes are the perfect weekend breakfast. These perfectly light and fluffy pancakes are great for breakfast, brunch or as a tea time treat.

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