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Drop Scones

Drop Scones

Stuck for teatime or elevenses? A batch of these will fit the bill.

 

Ingredients:


To make about 40
Butter, 25g
Plain flour, 250g
A pinch of salt
Baking powder, 1 teaspoon
Caster sugar, 25g
Free-range eggs, 2
Milk, 275ml
A little sunflower oil for frying

Small pan, sieve, medium bowl, teaspoon, measuring jug, balloon whisk, large heavy-based frying pan (or a flat cast iron griddle), kitchen paper, tablespoon, fish slice, warm plate, tea towel

1. Gently melt the butter in the small pan over a low heat, then remove from the heat.

2. Sift the flour into the bowl with the salt and baking powder and add the caster sugar.

3. Break in the eggs and add about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add the rest of the milk and the melted butter. Beat until you get a good, thick creamy batter.

4. Put your frying pan on the hob. Pour a few drops of sunflower oil into the pan and rub the base of the pan with kitchen paper until it’s very lightly greased. Switch the heat on to medium.

5. Give the pan a minute to heat up, then pour a tablespoon of batter into it so that you get a disc the size of a digestive biscuit; you should be able to fit about 4 or 5 in the pan. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the scones, flip them over with the fish slice (the first batch may stick, as all first pancakes like to do).

6. Cook the other side for half a minute or so, then transfer the drop scones to a warm plate at the side of the cooker and cover them with a tea towel so they stay soft. Cook the other drop scones in the same way, adjusting the heat level if they start browning too quickly and regreasing the pan with a thick wad of kitchen paper as necessary.

How to eat your drop scones

When all the batter has been used up, spread each drop scone with a little butter and sprinkle a little sugar on top. You could also serve them buttered and spread with jam, lemon curd or honey. Eat quickly while they are still hot. You can sprinkle some sultanas or raisins on to the drop scones as they cook, if you like.