Drop scones, also called Scotch pancakes, are easy to make and perfect for breakfast on the weekend, or even as a simple dessert. Served with creamy low-fat vanilla yogurt and sweet, succulent berries, they are quite irresistible.
Combine the flour and sugar in a medium bowl. Make a well in the centre of the dry ingredients and add the egg, melted margarine and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.
Coat a large non-stick skillet with cooking spray and heat over medium-high heat. For each scone, drop a heaping tablespoon of batter onto the hot surface. When bubbles form on the surface of the scones, use a spatula to turn them and then cook until the underside is golden brown, about 1 minute.
Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.
Place the blueberries and raspberries in a bowl and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the berries and vanilla yogurt.
More serving ideas: ' Instead of serving the drop scones with the crushed fruit, top each one with a dab of yogurt and a little jam. ' Apple drop scones: Stir 1 cored and finely diced sweet apple into the batter with a pinch of ground cloves. Serve the scones dusted with a little sifted icing sugar. ' Parmesan and herb drop scones: Instead of sugar add 1 tbsp (15 ml) snipped fresh chives, 1 tbsp (15 ml) chopped fresh oregano, and 2 tbsp (25 ml) freshly grated Parmesan cheese to the flour. Serve the drop scones topped with low-fat plain yogourt or cottage cheese and halved cherry tomatoes.
Each serving (4 scones) provides calories 152, calories from fat 18, fat 2 g, saturated fat 1 g, cholesterol 37 mg, carbohydrate 27 g, fibre 3 g, sugars 8 g, protein 5 g. Choices per serving: Carbohydrate 1 1/2, Fat 1/2