As children we looked forward to autumn and winter Sunday teatimes. There would often be something special and sometimes that would be drop scones.
Here's a simple recipe:
Ingredients (serves 2-3):
- 150g of self-raising flour or plain flour with a little baking powder
- 25g of caster sugar
- 25ml of golden or maple syrup
- About 70ml of milk
- 1 egg
Method:
- Mix all ingredients except for the milk. You don't need an electric mixer – a wooden spoon will be fine.
- Add the milk a little at a time, while continuing to stir, until the result is a creamy smooth batter that is much thicker than a normal pancake batter. It needs to drop off the spoon easily but not be runny.
- Heat a little oil or butter in a large heavy frying pan.
- Drop spoonfuls of the batter into the pan taking care that they don't run together. You will probably be able to cook 4 at once.
- Fry for a couple of minutes until golden brown, turn over and fry the other side.
Eating:
Best eaten hot with butter. You can either slice the drop scones through the middle and butter their insides or leave them whole and butter the top.
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