In addition to adding flavor, the beer contributes carbonation that makes these scones fluff up in the frying pan.
By Maggie Cubbler
IPA and Passion Fruit Drop Scones
- Total Time: 15 mins
- Yield: 12-15 1x
Description
In addition to adding flavor, the beer contributes carbonation that makes these scones fluff up in the frying pan.
Ingredients
Scale
- 140g (1 cup + 1 1/2TB) Self-Raising Flour
- 1/2tsp Baking Powder
- 30g (2TB + 2tsp) granulated sugar
- 1 egg + 1 yolk
- 1TB golden syrup
- Zest of half a lemon
- Zest of half an orange
- Pulp of 1 passion fruit
- Juice of ½ an orange
- 100ml (1/3cup + 1 1/2TB) beer
- Butter and oil
Instructions
- Sift together the flour, baking powder and sugar.
- In a separate bowl, whisk the egg and the yolk together. Add that plus the golden syrup to the dry ingredients. Stir just to combine.
- Add the orange and lemon zest, passion fruit pulp (seeds included,) and the orange juice. Stir until combined.
- Add the beer a little at a time until you achieve a batter with a consistency that just falls off the spoon. You may not need all the beer.
- In a shallow skillet over medium-low heat, melt the butter in the oil. Drop a tablespoon of the batter into the pan. Cook until bubbles start to appear on the uncooked side. Flip. Cook for another 1-2 minutes. The scones will rise. Remove from pan and keep warm until ready to eat but do eat them as soon as possible.
- P.S.: Don’t let the batter sit too long. The rising agents, like baking powder, will deactivate over time. The drop scones will be fine; they just won’t rise as much.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Brunch
