Fresh Apricot Blueberry Drop Scones
Drop scones are also known as ‘Scotch pancakes’ and are a popular breakfast dish in Scotland and other parts of the UK.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Fresh Apricot Blueberry Drop Scones
Ingredients
Instructions
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
In a large bowl, mix together the flour, sugar, baking powder, and salt.
-
Cut the butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
-
Gently fold in the fresh apricots and blueberries.
-
In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
-
Using a spoon or an ice cream scoop, drop 6 equal-sized portions of the dough onto the prepared baking sheet.
-
Bake for 12-15 minutes, or until the scones are golden brown.
-
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 227kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 29g10%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
