Recipe: Drop Scones (Scotch Pancakes)

Spread the love

Drop Scones - recipe submitted by Sophie from The Good Cook School

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…

Leave a Reply

Your email address will not be published. Required fields are marked *