Perfect for breakfast or afternoon tea, drop scones fall somewhere between a pancake and a scone. Add colourful berries for a mouth watering mini feast.
|Bread & Breakfast
- 100g (4oz) self raising flour
- 1 level teaspoon baking powder
- 25g (1oz) caster sugar
- Pinch of salt
- 1 egg
- 125ml (4fl oz) milk
- Sunflower oil and a little butter for pan
- Sieve the flour and baking powder into a bowl, add the sugar and salt and mix well.
- Make a well in the centre, add the egg and beat gradually drawing in the flour from the edge of the bowl. Add the milk gradually, beating all the time, to form a smooth batter.
- Add a little oil and butter to the frying pan and heat. Drop 2 tablespoons of the batter into the pan, keeping them well apart so they don’t stick together.
- Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath (and not before).
- Then flip them over and cook on the other side for a minute or so, until golden brown.
- If not serving immediately, keep warm between 2 plates over a saucepan of boiled water. Place layers of parchment paper between scones.
Serve with double cream and fresh berries.