Baking Recipes - Drop Scones Recipe

  
 

Baking Recipes - Drop Scones Recipe

Ingredients

Makes 18

  • 125 g/4 oz self-raising flour

  • 2 tablespoons caster sugar

  • 1 egg, beaten

  • about 150 ml/1/4 pint milk

Method:

  1. Sift the flour into a mixing bowl and mix in the sugar. Make a well in the centre and drop in the egg.

  2. Stir in the milk gradually and mix to a creamy batter. The thicker the batter, the thicker the pancakes will be.

  3. Heat a griddle or nonstick frying pan and grease it lightly. Using a large spoon, drop the batter off the point in round 'puddles' on to the griddle, leaving space for spreading.

  4. Cook over a moderate heat until the top surface is covered with bubbles, and when the underneath is golden, turn over with a palette knife and cook the other side.

  5. When the scones are golden, lift them off the griddle and wrap in a cloth to keep warm while cooking the others.

  6. Serve as soon as possible with butter, honey or preserves. If any scones are left until the next day, they can be crisped under the grill before serving.

Note: These are sometimes called Scotch pancakes as they are made with a batter, not a dough. There are a variety of recipes but the following one is excellent for tea-time, being quick and easy to make.