These drop scones are so quick and easy, loved by all and make a delicious quick snack .. they're not just for breakfast treats.
The recipe was taken from River Cottage Everyday cookbook by Hugh Fearnley-Whittingstall, although he suggests wholemeal flour I've used plain as that's all that was in the cupboard.
Ingredients (makes 20 + or the plate full above depending on your own sizes)
250g flour - Hugh suggests self-raising wholemeal but plain works just as well
Pinch of baking powder
Pinch of sea salt
25g caster sugar
2 medium free range eggs
50g melted butter
Oil for greasing the pan
Put some oil in a frying pan and wipe around with kitchen towel so it's well greased. Prepare a plate with some tin foil so that you can build up a pile of drop scones, but covering them as you go to keep them warm.
|Cook until they start to bubble, then flip|
Heat the pan then add a small dollop of mixture to it - aim for about the size of a digestive biscuit. I can fit four into my pan at a time this size. After a very short time (keep a close eye), bubbles will start to form on the top of the scones, as soon as they do flip them over with a spatula. Cook the other side for about a minute, then remove them from the pan and cover with the foil or a tea towel.
Everybody seems to like them here with different toppings ranging from butter, sugar, maple syrup, Highbank Apple Syrup, jam or freshly squeezed lemons.
All you have to do then is enjoy! Bon appétit :)