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
- 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.
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.