It was Saturday afternoon, and we decided that a little something was needed to accompany our cup of tea and reading. I immediately thought of something I hadn’t made for years and that is the dropped scone. I believe they are known as dropped scones because….wait for it…you drop the mixture onto a hot griddle to make them.
These are really quick to make, so perfect if you want a sweet treat one afternoon. This quantity makes the right amount for two greedy people, or three not so greedy. Recipe from the Be-Ro recipe book, 38th edition.
Well-grease of baking griddle or heavy frying pan (which is what I used). Heat until a drop of water sprinkled on the surface skips about in little bubbles or balls. Mix 100g self-raising flour with a pinch of salt and 50g caster (fine) sugar. Add one egg, and gradually beat in about 60ml of milk to make a thick batter. Bake 2 or 3 at a time by dropping spoonfuls of the mixture onto the griddle of frying pan. Cook each side of the scone until brown – about three minutes.
I like them still slightly warm with jam, you might prefer them like my husband, just buttered.
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