Drop Scones

Serves: 5
Total Calories: 507
Yield: Makes 10-12 scones


2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1 pinch of salt
1/2 cup cold butter, cut into small pieces
2 eggs, beaten
1/2 cup whipping cream
1/2 cup raisins or dried cranberries or other dried fruits and nuts


Preheat oven to 400°. Mix flour, baking powder, sugar, salt, and butter together. Using pastry blender or 2 knives, cut in flour mixture, then mix briefly with a fork until dough resembles coarse meal.

In separate bowl, combine eggs and cream, and beat together. Pour egg mixture into flour mixture and blend until dry ingredients are just moistened. Add dried fruit and nuts, and mix briefly. Drop batter in 3-ounce rounds (about half the size of a tennis ball) onto well-greased cookie pan. Bake until tops are golden brown, about 18–20 minutes.

Note: With cranberries add 1/2 cup walnuts and 2 teaspoons orange zest; with apricots add 1/2 cup slivered almonds and 1 teaspoon almond extract. You can use chocolate chunks with roasted hazelnuts, also.

Fun Fact: The Nellis Air Force Range (formerly Nevada Test and Training Range) is a training facility of the United States Air Force located in the desert of southern Nevada. It is the largest of its kind in the United States, encompassing 4,687 square miles. Area 51, a large secretive military airfield, is located within the range, situated on the shore of a dry lake bed, Groom Lake. The base's primary purpose is to support development and testing of experimental aircraft and weapons systems. This installation was once so secret, its existence was denied by the government agencies and contractors that had connections there.

Nutritional Facts:

Serves: 5
Total Calories: 507
Calories from Fat: 251

This Drop Scones recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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