Enjoy a summery cold tomato soup, courtesy of CIRIO.
Recipe: Drop Scones (Scotch Pancakes)
Ingredients
125 g self-raising white flour
30ml caster sugar
1 egg, beaten
150ml milk
TO SERVE
Butter and sugar, whipped cream and jam,
blueberries and crème fraiche.
Method
1. Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg with enough milk to make a thick batter.
2. Cook the mixture in batches: drop tablespoons onto a greased hot griddle or heavy based frying pan.
3. Keep the griddle at a steady heat and when bubbles rise to the surface of the scone, turn over with a palette knife. Cook until golden brown on the other side.
4. Place the cooked drop scones on a clean tea-towel and cover with another tea-towel to keep the scones moist. Serve warm, with toppings of your choice.
Recipe submitted by…
Sophie
The Good Cook School, Southville
http://thegoodcookschool.co.uk
Find The Good Cook School on the Bristol Bites Directory…
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