Drop Scones (So Easy)

"These are really a cinch to make, they make a nice addition to a holiday meal."
 
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photo by Yvonne Burney photo by Yvonne Burney
photo by Yvonne Burney
photo by vegeterin photo by vegeterin
Ready In:
25mins
Ingredients:
10
Yields:
12 scones
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ingredients

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directions

  • Heat oven to 425 degrees Fahrenheit.
  • Grease a cookie sheet.
  • Mix flour, 1/3 cup sugar, baking powder, and salt.
  • Cut in butter until fine crumbs; food processor is best.
  • Place in large bowl; add cranberries and raisins.
  • Beat milk and egg with a fork.
  • Add milk and egg mixture to flour mixture; stir with fork until moistened.
  • Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
  • Sprinkle with the 1 Tablespoon sugar.
  • Bake 13 minutes or until golden.
  • Cool on rack.

Questions & Replies

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  1. annacooke99
    Is 13 minutes enough time in oven. Mine are still firming up at 25 minutes and 200 celcius??
     
  2. danicalynn65
    Can you use fresh cranberries?
     
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Reviews

  1. Ralphice
    Very easy to make. The prep time and cooking time are right on. These were exactly what I was looking for. They are light and fluffy although they were better on the day they are made as opposed to the next day. They seemed heavier and, of course, not crunchy on the top. I did not heat them again so maybe that would help on day 2....the only change I made was to use all currants instead of the cranberry/raisin mix. Will definitely make again.
     
  2. saragene
    Very good in fact the best I have found.
     
  3. glasshouse
    Easy and awesome recipe. I added 1/2 cup cherry infused cranberries and 1/2 tsp almond extract. I served the scones with devonshire cream (4 oz cream cheese, 1/4 c. sour cream, 2 T sugar, and 1/2 tsp almond extract). To die for! My husband wanted the leftovers for dessert in the evening.
     
  4. Princess Laura T
    these really are very easy! I added chocolate chips and dried cranberries to mine and they were super good. Great recipe, thanks!
     
  5. hbing1967
    This was VERY easy to make. I am the kind of girl who likes to improvise, so I used half whole wheat flour (white whole wheat, by King Arthur Flour) and I left out the raisins (to please one picky eater). The kids gobbled all 12 within maybe 3 hours and nobody seemed to notice the whole wheatiness...
     
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Tweaks

  1. Chef de Jour
    Easy and fool-proof. My kind of recipe. I used 1/2 cup dark chocolate and 1/3 cup walnut pieces in place of cranberries and raisins. Instead of sugar, I sprinkled with cinnamon and sugar mixture.
     

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