Breakfast
Drop scones
Eat warm from the pan, slathered in butter and raspberry or strawberry jam. This simple recipe for drops scones (or Scotch pancakes) makes a brilliant afternoon treat or weekend breakfast, especially when kids want to help with the cooking. You can replace half the flour with wholemeal or spelt.
Ingredients
- 250g of plain flour, sifted
- 1 tbsp baking powder
- pinch of sea salt
- 1 tsp sugar
- 2 eggs, beaten
- 280-300ml milk
- 40g melted butter
- vegetable oil and butter, for frying
- butter and jam, to serve
Method
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Step 1
Sift the flour, baking powder and salt. Add the sugar. In a separate bowl beat the eggs and add to the dry ingredients.
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Step 2
Gradually add the milk, whisking constantly. Add the melted butter.
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Step 3
In a pan on medium heat wipe a little bit of oil and butter around the pan.
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Step 4
Once heated add a tablespoon of the batter mixture at a time until you have four or five scones in the pan. Cook for 1 minute or so until you can see small bubbles appearing in the top of the mixture.
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Step 5
Turn the scones over and cook for another minute of two. Keep warm until needed for serving with butter and jam.