Drop Scones Recipe
Ingredients
| 225 g / 8 oz / 2 cups self-raising flour | ||
| 2.5 ml / 1/2 tsp salt | ||
| 15 ml / 1 tbsp caster sugar | ||
| Egg | 1 , beaten | |
| 500 ml / 1/2 pint / 1 1/4 cups skimmed milk | ||
| Oil | 2 Cup (16 tbs) (For frying) | |
Directions
1. Preheat a griddle, heavy-based frying pan or an electric frying pan. Sift the flour and salt into a mixing bowl. Stir in the sugar and make a well in the centre.
2. Add the egg and half the milk, then gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining milk.
3. Lightly oil the griddle or pan. Drop tablespoons of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst.
4. Turn the drop scones over with a palette knife and cook until the underside is golden brown. Keep the cooked drop scones warm and moist by wrapping them in a clean napkin while cooking successive batches.
2. Add the egg and half the milk, then gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining milk.
3. Lightly oil the griddle or pan. Drop tablespoons of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst.
4. Turn the drop scones over with a palette knife and cook until the underside is golden brown. Keep the cooked drop scones warm and moist by wrapping them in a clean napkin while cooking successive batches.
Chef
