Drop scone batter is less firm than a rolled biscuit dough, and is just spooned directly on to the baking sheet.
Servings: 15scones
: 116kcal
Author: Mary Gillespie
Ingredients
1-1/4cups/ 375 ml whole wheat flour
1cup/ 250 ml all-purpose flour
1teaspoon/ 5 ml salt
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1/4teaspoon/ 1.25 ml garlic powder
1/4teaspoon/ 1.25 ml ground pepper
1/3cup/ 80 ml dried cranberriesroughly chopped
1/4cup/ 60 ml finely chopped jalapeno pepperabout 1 large jalapeno
1green onionchopped
2teaspoons/ 10 ml grated lime rindyou will need two limes
1/2teaspoon/ 2.5 ml salt
1cup/ 250 ml buttermilk
1/4cup/ 60 ml olive oil
Instructions
Preheat oven to 400 degrees F / 200 degrees C. Lightly grease a baking sheet, or line with parchment paper.
In medium-sized mixing bowl, stir together flour, 1 teaspoon / 2.5 ml salt, baking powder, baking soda, garlic powder, ground pepper, cranberries, jalapeno, green onion and 1-1/2 teaspoons / 3.75 ml of the lime rind.
In a small bowl, stir together the remaining 1/2 teaspoon / 2.5 ml lime rind and the 1/2 teaspoon / 2.5 ml salt. Set aside.
Add milk and oil to flour mixture and stir just until combined.
Scoop tablespoons of the batter onto the prepared baking sheet. Sprinkle the scones with the lime rind and salt mixture.
Bake scones until they are lightly browned - about 20 minutes.
Nutrition Facts
Cranberry Jalapeno Drop Scones
Amount Per Serving (1 g)
Calories 116Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Cholesterol 1mg0%
Sodium 303mg13%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.