Description
If you like pancakes, you’ll loves these delicately scented drop scones for breakfast or brunch, either drizzled with honey or topped with powdered and fresh mint.
Ingredients
- 8 ounces, weight All-purpose Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Cream Of Tartar
- 1 Tablespoon Sugar
- 1 pinch Salt
- 2 whole Eggs, Beaten
- 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Buttermilk
- 1 teaspoon Culinary Lavender, Crushed
- 1 teaspoon Crushed Black Pepper
- ½ teaspoons Cardamom, Powdered
- 1 Tablespoon Canola Oil
Preparation
Mix together the flour, baking powder, cream of tartar, sugar, and salt. Add the eggs and buttermilk and stir until incorporated. Fold in the lavender, pepper, and cardamom.
Now for the fun part! Warm a skillet over medium high heat, and then add just a coating of high smoke point oil, such as canola. When the pan is good and hot, drop little spoonfuls of batter onto the skillet. When bubbles start to form, it’s time to flip your drop scones.Before you know it, you’re looking at a pile of lovely scones. If you manage to not gobble them all up at once, proceed to drizzle some honey on them, or top with some powdered sugar and mint.
