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Quick Scones  
By Dian Thomas

A convenient way to use leftover pancake batter. Occasionally I make extra batter for these. This is one of the best scones you will ever eat—the center is never doughy.

1 cup vegetable oil for frying
4 to 6 English muffins, cut in half
2 to 3 cups prepared pancake batter
Toppings of your choice

Camp Stove and At Home
In a large, deep skillet, heat oil until a drop of pancake batter dropped into the skillet sizzles. With a fork, dip muffins into the pancake batter and carefully add to the hot oil. Cook on both sides until golden brown. Remove and drain on paper towels. Serve hot with toppings, as desired. Serves 4.

Heat a 12-inch Dutch oven over 12 to 15 hot coals. Heat oil until a drop of pancake batter dropped into the skillet sizzles.
With a fork, dip muffins into the pancake batter and carefully add to the hot oil. Cook on both sides until golden brown.
Remove and drain on paper towels. Serve hot with toppings, as desired. Serves 4.
• Serve plain or topped with sugar, powdered sugar, brown sugar, cinnamon sugar, honey, jam, jelly or syrup varieties such as strawberry, maple, caramel, etc. Another topping I enjoy is powdered sugar and fresh lemon juice.

 

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