Pumpkin Drop Scones
Okay, so I already have a pumpkin pancake recipe. What’s the difference between pancakes and drop scones? Well, not a lot! Drop scones are a bit more dense. The batter is meant to be a little thicker, and you’re supposed to use a spoon or tiny cup to drop the batter into the pan. A pancake ends up runnier, so the batter can be poured more easily.
These are perfect for making ahead and taking to-go. They are handheld and not a mess. That’s always nice when it’s for your baby, am I right?
PUMPKIN DROP SCONES
Makes 8-10 scones; Good 6 months and up (see notes)
- 3/4 cup all purpose flour
- 1/3 cup pumpkin puree
- 2/3 cup milk of choice
- 1 egg
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- a pinch each of ground ginger, nutmeg, cloves, and allspice (if you don’t have them all, just use what you have!)
- optional – 2 tsp pure maple syrup
- butter or oil, for frying
- Mix all ingredients except for the butter/oil. (The maple syrup is to add a touch of sweetness. Omit that until age 1 or older!).
- Heat a little butter or oil on medium in a skillet.
- Use a 1/4 cup or large measuring spoon to scoop and drop the batter into the skillet.
- After 2 minutes, flip and cook an additional 1-2 minutes. These do not take very long, but you’ll want to play around with the cook time to make sure they are cooked through.
BEGINNERS. These do have dairy, egg, and grains. Feel free to swap the egg for a flax or chia egg (just 1 tbsp ground flax or chia + 3 tbsp warm water). You can use a non-dairy milk if you’d like. And if you’d rather avoid white flour, use wheat or gluten-free.
IDEA. Add raisins or chocolate chips to the batter!