Easy drop scones recipe
Start the day right and fill your home with the delicious aroma of freshly cooked drop scones. They will pair well with a zingy apple and berry compote as well as a drizzle of maple syrup. For a savoury option, swap the compote for crispy pancetta.
Ingredients
- 120 g spelt flour
- 75 g plain flour
- 1 tsp baking powder
- 4 tbsp caster sugar
- 2 eggs, lightly beaten
- 200 ml skimmed milk
- 15 g salted butter, melted, plus extra for frying
- 2 tbsp maple syrup (optional)
- 4.2 oz spelt flour
- 2.6 oz plain flour
- 1 tsp baking powder
- 4 tbsp caster sugar
- 2 eggs, lightly beaten
- 7 fl oz skimmed milk
- 0.5 oz salted butter, melted, plus extra for frying
- 2 tbsp maple syrup (optional)
- 4.2 oz spelt flour
- 2.6 oz plain flour
- 1 tsp baking powder
- 4 tbsp caster sugar
- 2 eggs, lightly beaten
- 0.8 cup skimmed milk
- 0.5 oz salted butter, melted, plus extra for frying
- 2 tbsp maple syrup (optional)
Details
- Cuisine: British
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Sift the flours and baking powder into a large bowl.
- Add the sugar and stir to combine.
- Make a well in the centre, and add the eggs, milk and butter.
- Beat with a wooden spoon, gradually incorporating the flour, until you have a thick, smooth batter. If the mixture is too thick, add a little water to loosen.
- Heat a large non-stick frying pan over a medium heat and brush with butter.
- Drop tablespoons of mixture into the pan, leaving space between spoonfuls to allow for spreading.
- Cook for about 2 minutes, or until bubbles appear on the surface, then turn the scones over and cook for another minute. Repeat with the remaining batter.
- Serve immediately with warmed apple and berry fruit compote and a drizzle of maple syrup, if liked.
You might also like:
American buttermilk and blueberry pancakes with crispy bacon
Recipe and image courtesy of Waitrose.
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