Drop Scones recipe
Commonly referred to as “Drops”, these scones acquired their name from the way the butter is placed
on the pan during cooking. A very popular dish in the urban areas, drop scones are served as a breakfast
snack. They are enjoyed by the entire family.
Ingredients
3 cups (398 g) wheat flour, self-raising
3 eggs, whole (183 g)
1 3/4 cups (392 g) cow milk
½ cup (93 g) sugar, white
1/3 cup (63 g) margarine
½ cup (121 g) water
1 pinch (2 g) salt, iodized
1 ½ cups (293 g) cooking oil
Preparation 20 minutes | Cooking 30 minutes | Makes 40
• Put the wheat flour into a mixing bowl.
• Rub in the margarine until fine.• Dissolve sugar into the milk and stir.
• Add the sugar and milk mixture into the flour.
• Stir then add all the water till it is smooth with no lumps.
• Break the eggs and add into the mixture.
• Add a pinch of salt and 1 tablespoon cooking oil.
• Continue stirring until it is evenly mixed, and it starts to bubble.
• The consistency of this mixture should be thicker than that of pancake.
• Heat the pan for 3 minutes.
• Put a little cooking oil into the pan.
• Pour a scoop at a time of the batter onto the pan until the surface of the pan is covered by the batter.
• Let the batter drops set on one side then turn.
• Add a little oil and keep turning until the drops turn golden brown.
• Remove from fire and place on paper towels on a tray.
• Repeat the process till all batter is finished,
• Allow to cool and serve.
Nutrition data per 100g of recipe:
Energy 1,869 kJ/ 449 kcal │| Fat 29.8 g │| Carbohydrates 37.4 g │| Protein 7.1 g │| Fibre 1.4 g │
Vitamin A 88 mcg |│ Iron 2.4 mg │| Zinc 0.69 mg
Kenyan Food Recipes download pdf
