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
- 140g (1 cup + 1 1/2TB) Self-Raising Flour
- 1/2tsp Baking Powder
- 30g (2TB + 2tsp) granulated sugar
- 1 egg + 1 yolk
- 1TB (15 ml) golden syrup
- Zest of half a lemon
- Zest of half an orange
- Pulp of 1 passion fruit
- Juice of 1/2 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 tbsp 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
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 90
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Frequently Asked Questions
What does the beer actually do in this recipe — can I taste the IPA?
The excerpt explains that in addition to adding flavor, the beer contributes carbonation that makes the scones puff up in the frying pan. The hop bitterness of an IPA provides a subtle counter to the sweet golden syrup and fruit, but the carbonation is the functional ingredient here.
Why is the batter mixed only until just combined, and why can’t it sit?
Step 2 says stir just to combine when adding the wet ingredients to the dry. The final instruction warns not to let the batter sit too long because the rising agents (baking powder) deactivate over time — the scones will still be fine, but won’t rise as much. 
Should I include the passion fruit seeds in the batter?
Yes — step 3 specifies adding the passion fruit pulp with seeds included. The seeds add a slight crunch and are edible.
