I've been working on drop scones over the past year or so. I prefer making the lazy version of scones, because it requires no kneading or rolling out: much preferable to me as an AM task. I've made these with many different ingredients, including dried apricots (very delish), chopped apples, dried cranberries, blueberries, golden raisins and plain, too. They're really good with a hot cup of coffee in the morning, and a nice treat to share later in the day as well.
But recently I made a batch that were particularly good, and upon trading them with G. for some homegrown eggs, had a message from her that she as well thought they were delicious. Validation! And then I received an e mail asking for the recipe. Fortunately, I snapped a pic' of one from the last batch, so you have the picture to go along with the recipe. But I'm glad G. thought they were good, too. You know when you make a recipe over and over and you're getting down little things about it that make it really good? That's how I am with drop scones now. SRSLY.
Marionberry+Ginger Drop Scones
Preheat your oven to 400 degrees. Prep a baking pan with a sheet of parchment paper. Into your standing mixer bowl, sift 2 cups flour, 1 T baking powder, 1/3 cup brown sugar, and 3/4 teaspoon salt. Mix in 1 stick unsalted butter (chilled, cut into 1/2 inch slics) and let it run just until the butter breaks down into small pieces, slightly smaller than peas but not so fine as cornmeal. In a small bowl whisk 1/2 cup cream and one egg. With mixer on low, mix in the cream/egg mixture just until everything sticks together. Add more cream if necessary. Stir in 1 Tablespoon freshly grated ginger and 1-2 cups frozen marionberries. I use berries frozen from last season, but you can also use fresh. I like using frozen because they keep their form and don't bleed their color into the dough. But either would work fine. Just barely mix everything together. Drop by large spoonfulls (1/2 cup or more) onto your baking sheet. Divide 1 Tablespoon raw sugar among scones and sprinkle on top. Bake for 20-24 minutes, until your kitchen smells wonderful and scones are turning golden. Cool on wire rack. They are best eaten warm, or the same day. Do not store in a closed container (they become soft and not as tasty.)