In addition to adding flavor, the beer contributes carbonation that makes these scones fluff up in the frying pan.
By Maggie Cubbler
- 140g (1 cup + 1½TB) Self-Raising Flour
- ½tsp 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 + 1½TB) beer
- Butter and oil
- 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.
Maggie Cubbler is a beer-and-food-loving Yankee living in North Yorkshire, England. When she's not pulling pints at a traditional Yorkshire pub, she devotes her time to her Labrador, husband, and working on her blog: Loaded Kitchen. She loves to pair beer with food, cook with beer, and drink a (half) pint or two with the natives. Besides blogging and drinking, Maggie is currently studying to become a certified Cicerone while trying to figure out why Yorkshire men like lime cordial syrup in their lagers. Take a swing by her blog and check out the party in her pans.