Once you start eating these, warm and fluffy from the pan, itâ€™s hard to stop. Theyâ€™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 canâ€™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
|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|
|A pinch of ground cinnamon (optional)|
|Jam, honey or macerated fruit, (optional)|
Sift the flour, baking powder and salt into a large bowl and stir inÂ the sugar. Make a well in the centre and break in the eggs. Pour inÂ about half the milk. Whisk, gently at first, and then as you start toÂ get a thick paste, add more milk and the melted butter. Beat untilÂ you get a creamy batter a little thicker than double cream â€“ youÂ might not need all the milk.
Put a large, heavy-based frying pan or a flat griddle over a medium-highÂ heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or â€˜dropâ€™) a scant tablespoon of batter into the pan â€“ 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 surfaceÂ of the drop scones. As soon as they cover the surface, flip the sconesÂ over with a spatula â€“ be warned, the first batch may stick. Cook theÂ other side for 40â€“60 seconds or so, then transfer the drop scones toÂ a warm plate and cover them with a clean tea towel so they stay softÂ â€“ or hand them over to those waiting eagerly to get stuck in.
Cook the remaining drop scones in the same way, adjusting the heatÂ level if they start browning too quickly and re-oiling the pan withÂ kitchen paper as necessary.
To serve, top with a little butter and sprinkle with some sugar, andÂ a fine dusting of cinnamon, if you like. Or serve buttered and spreadÂ with jam, honey or macerated fruit. Eat quickly, while still hot.
Add a little grated lemon zest to the batter and an extra 10g sugar.Â Sprinkle some sultanas or raisins on to the scones as they cook.
Omit the sugar. Add about 50g grated Cheddar and a twist of blackÂ pepper to the batter, and maybe a couple of finely diced cookedÂ bacon rashers. Very good as a quick supper with baked beans.