Not just for Fathers Day ................ Drop Scone Recipe

Mr G was sleeping off a night shift and my own dad is in the UK on this Father's Day, so four very hungry under 13's devoured these in seconds this morning .. (just made a second batch for the hungry dad). I'll be heating up the pan again later this week when my folks vist......
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
275ml milk
50g melted butter
Oil for greasing the pan

Method

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

Sift the flour, baking powder, salt and sugar into a bowl, then crack the eggs into a hollow in the centre. Pour half the milk into the mix and whisk gently at first with a fork. As the ingredients start to bind into a paste pour more milk and the melted butter, whisking until the mixture resembles a consistency slightly thicker than double cream (you may not need to use all the milk).

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.

Keep cooking until all the mixture is used up. You may need to oil the pan again in between and open the windows to prevent the smoke alarms going off!

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 :)