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
Prep Time
Cook Time
Total Time
In addition to adding flavor, the beer contributes carbonation that makes these scones fluff up in the frying pan.
Author: Maggie Cubbler
Recipe Type: Brunch
Serves: 12-15
Ingredients
- 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
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.