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Prep 15 mins
Cook 12 mins
These scones are soooooooo delicious and simple to make. I sent some to my brother in Iraq and all his soldiers loved them!!! These are great because they're not overly sweet, but completely delicious.
- Preheat oven to 450. Grease or spray a large cookie sheet.
- Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
- Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
- Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
- (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).
Thanks for sharing! I wanted quick and easy drop-scone recipe for our Christmas Tea. These were perfect! I added dried cranberries for my add-in and baked them in my Lodge cast-iron scone pan. The pan took about 1/4 c. of batter for each scone and I sprinkled them with sugar crystals before baking. This made 14 scones (could easily have been 16 - I was pretty generous with the batter). I will definitely use this again ... and again ... and again!
Great! I made these using regular sized chocolate chips. I did have to make sure that I took the scones out right at 10 minutes, or just before, because they would burn on the bottoms quickly. I baked them on a silpat, so I had no issues with sticking. This recipe made about 45 scones. I shared them with my in laws who later requested more. They have a simple, light and tasty flavor, and were a hit with adults and kids alike!