I’ve recently discovered how easy and delicious drop scones are. They literally take half an hour to make, so are ideal for a quick breakfast in the morning. I’ve just been eating mine with butter and honey, but the idea of blueberries, or maybe even golden syrup, is a tempting one. This recipe is inspired by Anne’s kitchen and a book, ‘Just like mother used to make’, by Tom Norrington-Davies.
- 150g/1 cup self-raising flour
- pinch of salt
- 1 tbsp sugar
- 150ml milk
- 1 large egg
- non-stick frying pan
- large mixing bowl
- measuring jug
- a ladle
Place your frying pan on a medium heat.
Sieve the flour and pinch of salt into the large mixing bowl. Add the sugar and mix. Measure the milk in a jug, crack the egg into it, and mix with a fork.
Make a well in the center of the flour. Slowly pour in the milk, whilst whisking the flour, until you have a nice smooth batter.
Melt a knob of butter in the frying pan, tilting from side to side to cover the base. Pour any excess butter into the batter, and mix a little more.
Use a tablespoon to carefully pour out the drop scones. Pour to around 4-5cm wide, and leave a little space between them. Once little bubbles form and pop on the top, it’s time to carefully flip them over with a spatula. Cook for a further minute or so on the other side.
Serve on a plate, maybe drizzled with butter and honey, or perhaps some nice berries. Go crazy!
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