Drop SconesA great breakfast - a bit like American pancakes, but with slightly more substance. Great with butter and jam |
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Ingredients for 4
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| Ingredients | |||
|---|---|---|---|
| 200 | grams | self-raising flour | |
| 2 | eggs | egg | (100 grams) |
| 3 | tablespoons | caster sugar | (40 grams) |
| 3 | tablespoons | melted butter | (40 grams) |
| 1/8 | teaspoon | salt | (0.8 grams) |
| 200 | mls | milk | |
| 3/4 | teaspoons | sunflower oil | (4 mls) |
You can leave out the salt and the butter if you want to. More healthy that way, but also a tad more bland :-)
Method
Mix the dry ingredients together. Then mix in the egg, then the milk and melted butter. You want to achieve a creamy consistency close to that of porridge, so you might not want to add all the milk. Stop when the consistency is right. Fry up in a bit of sunflower oil.
In the step-by-step instructions below, I am not using any butter. It's fine to leave it out if you don't want the added calories.
You might need a lot less milk than mentioned in the ingredients list - stop adding milk when you have that porridge-like consistency.
We eat them with butter and jam.
Step-by-Step Instructions
 | Sift the dry ingredients together. Put in a mixing bowl and add the egg. |
 | Mix together until the mixture gets evenly flaky like in this photo. |
 | Now slowly add the milk. You have to be careful not to add too much milk as you don't want the mixture to be too liquid. |
 | This is about the right consistency - it should feel like a porridge. |
 | Heat up a small amount of sunflower oil in a frying pan (best use a coated pan) and heat it up. When it has reached temperature, drop about 4 tablespoons of the mixture as four "blobs" into the frying pan. |
 | When the surface of the drop scones develops bubbles that burst (like in this photo), it's time to turn them. |
| Fry for 20 to 30 seconds on the other side and they are ready. |