Wholemeal Drop Scones


Once you start eating these, warm and fluffy from the pan, it’s hard to stop. They’re great for weekend breakfasts, but just as good for afternoon tea. The kids love to help me with them, waiting for the bubbles to appear in the hot batter and judging the perfect moment to flip them over in the pan. If you can’t get hold of self-raising wholemeal flour, use plain fine wholemeal flour with 2 teaspoons of baking powder added.

Prep time: 5 mins
Cook Time: 1 min
Serves 20-30



250g self-raising wholemeal flour
A pinch of baking powder
A pinch of sea salt
25g caster sugar
2 medium eggs
About 275ml milk
50g butter, melted
A little sunflower oil
To serve: Butter
Caster sugar
A pinch of ground cinnamon (optional)
Jam, honey or macerated fruit, (optional)

How To Cook

Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream – you might not need all the milk.

Put a large, heavy-based frying pan or a flat griddle over a medium-high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or ‘drop’) a scant tablespoon of batter into the pan – to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula – be warned, the first batch may stick. Cook the other side for 40–60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft – or hand them over to those waiting eagerly to get stuck in.

Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.

To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.


Sultana and lemon drop scones

Add a little grated lemon zest to the batter and an extra 10g sugar. Sprinkle some sultanas or raisins on to the scones as they cook.

Savoury drop scones

Omit the sugar. Add about 50g grated Cheddar and a twist of black pepper to the batter, and maybe a couple of finely diced cooked bacon rashers. Very good as a quick supper with baked beans.

Recipes: Vanillekipferl (Vanilla Crescents)


Vanillekipferl aka Vanilla Crescents originated in Vienna, Austria.

They are traditionally made at Christmas time, but thanks to their popularity can be enjoyed at any time during the year. they can be found in Viennese Coffee shops or Bakery. But personally, I find there is nothing better than baking your own Christmas Cookies 🙂

The origins of the crescent shape go back to the time of the Austro-Hungarian Empire. They are said to have been created in the shape of the Turkish crescent to celebrate successfully having avoided an invasion by the Ottoman Turks. Whether this legend is true or not, most Austrians simply enjoy the taste of these christmas biscuits with a cup of mulled wine or hot chocolate!


300g Plain Flour
80g Confectioner’s Sugar
Pinch of Salt
80g Hazelnuts (ground)
alternativly use 40g ground Hazelnuts
and 40g ground Almonds
2 Egg yolk
200g Butter (cold)
1 Vanillabean (or eqv. paste)
Confectioner’s Sugar to toss (at end)

Mix Confectioner’s Sugar, ground Walnuts and salt together. Make a trough in the middle and beat in the egg yolks and add the Vanilla. Cut the cold Butter into small pieces and spread it over the edge and knead it quickly into a smooth dough. Roll the dough into a ball and wrap it with foil and stick it in the fridge. Leave it to rest in the fridge for about 30mins.

Preheat the oven at 170 °C. Take the chilled dough out of the fridge. Form it into little balls, which you then mould into little crescents. Ideally, they should all be around the same size to insure the same baking time. Place the little crescents on a baking try lined with parchment paper and bake for 12 to 15 mins. They should barely be browned…. too brown and its overcooked and will be too crunchy. We are aiming for a soft, melty type of feel for these vanilla crescents.

Toss the still warm (but not hot, as they will break apart) vanilla crescents gently in confectioner’s sugar.

Recipes: Vanillekipferl

Recipes: Vanillekipferl