Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter.
- Heat a lightly greased griddle or non-stick pan over medium heat.
- Drop spoonfuls of batter onto the hot griddle, about 2-3 tablespoons per scone.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- These drop scones are best served fresh.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 2 drop scones
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg