Dropped Scones

By eluna

Dropped Scones
  • 1 cup of plain (all-purpose) flour

  • 1 tsp baking soda

  • 1 tsp cream of tartar

  • 2 Tbsp of butter, diced

  • 1 egg beaten

  • 2/3 cup of milk

  1. Sift flour, baking soda and cream of tartar together into a mixing bowl. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles fine, evenly textured breadcrumbs.

  2. Lightly grease a griddle pan or heavy frying pan, then preheat it. Make a well in the center of the flour mixture, then stir in the egg. Add the milk (a little at a time) stirring and adding milk until a thick consistency.

  3. Cook the scones in batches in the milk mixture. Drop 3 or 4 evenly sized spoonfuls of the mixture, spaced slightly apart, on the griddle or frying pan. Cook over medium heat for 2-3 minutes, until bubbles rise up to the surface and burst.

  4. Turn the scones over and cook for another 2-3 minutes. Place the cooked scones between the folds of a paper towel while cooking to keep them warm. Serve with butter and honey or any topping of your choice.

  5. Note: (From "The Ultimate Book of Diabetic Cooking" by Bridget Jones)

Nutritional Facts

Calories - 59
Protein - 2g
Carbohydrates - 10.9g
Sugars - 1.8 g
Total Fat - 1.1g
Saturated Fat - 0.2g
Cholesterol - 11mg
Calcium - 65mg
Fiber - 0.4g
Sodium - 56mg

desserts breads scones low fat high calcium sweet dessert pastry

4 replies

Avera 2009-08-04 22:50:55 -0500 Report

I cannot wait to taste these. They sound wonderful and the low carb count is a big plus. This means I can eat more than one if I watch my portions with the other things I eat.