Drop Scones

Name: Drop Scones
Cuisine: British
Ingredients: 100 g self raising flour; pinch salt; 1 tbsp caster sugar; 1 egg; 1 tsp vanilla extract; 150 ml milk; vegetable oil, for frying

Joanne @JoanneinBath

Bath, UK

Griddle cakes, or drop scones originated in Scotland – and are also called Scotch pancakes. Before ovens were invented, these little cakes would be make on a hot stone, or griddle pan on top of the fire, and when the Scots emigrated to America, they developed into the famous breakfast American pancake. In Britain, though, they are traditionally served with tea in the afternoon, warm or cold, spread with lots of butter and jam. Perfect for a rainy Saturday afternoon....

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Ingredients

100 gself raising flour
pinchsalt
1 tbspcaster sugar
1egg
1 tspvanilla extract
150 mlmilk
vegetable oil, for frying

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Steps

1

Mix the flour, salt and sugar into a bowl with a whisk. Make a well in the centre.
2

Add the egg and vanilla extract with a splash of the milk. Whisk the egg mixture, incorporating the flour from the sides and gradually adding in the rest of the milk. Don't over beat.
3

Transfer the batter to a jug. Allow the batter to stand for 10 minutes, then heat a little oil in a non stick pan. Pour little rounds of the batter into the hot pan. Don't crowd them, you'll need to do several batches.
4

When bubbles begin to form on the top, flip the pancakes over.
5

Cook on the other side until golden brown, then remove from the pan, add a little more oil and cook the next batch.
6

Serve straight away or when cool with butter and jam.

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Cooksnaps

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Joanne @JoanneinBath

on April 30, 2016 15:38

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.