I’ve been making these for years. The original recipe comes from an old cookbook my mother gave me called Wholefood Baking and it’s now so tatty that the spine has fallen apart!
These drop scones are actually little fruited pancakes and they’re incredibly moreish as well as being a good way to feed a house full of people. We have them as an occasional late breakfast treat at the weekend. Serve them still hot with butter and maple syrup or jam. Leftovers can be wrapped in foil and kept in the bread bin to be quickly reheated in the toaster later. Alternatively freeze any leftovers for another day. I must confess, we don’t usually need to do that…
Before you get started it’s worth placing a large plate under a warm grill, you’ll need this to keep the drop scones warm as you do them in batches. This recipe makes about a dozen drop scones.
Breakfast Drop Scones
I don’t tend to go through the formalities of sifting and making wells etc. for the batter. Just throw all the ingredients into a mixing bowl and beat together with a wooden spoon!
You will need:
8 oz / 225g Wholemeal Flour
3 tsp Baking Powder
1 oz / 25g Brown Sugar
2 oz / 50g Raisins (or preferred dried fruit, chopped into small pieces if necessary)
2 Free-Range Eggs
10 floz / 300ml Skimmed Milk
Heat a frying pan (a cast iron skillet would be ideal) on a high heat and add a couple of tablespoons of vegetable oil (I use rapeseed).
For each drop scone, carefully add a generous tablespoonful of the batter to the pan (for preference, I use little ladle for this) between three to four at a time.
Keep them well apart from each other in the pan as the mixture will spread a little.
After a couple of minutes you will begin to notice bubbles rising to the surface of the batter in the pan, when these begin to burst this means that the bottoms should now be cooked a nice golden brown so carefully lift each drop scone with a fish slice (or similar) and flip it over. Don’t worry about any uncooked batter spreading about a bit when you do this, they’ll cook up fine.
After about only one minute, the underside should be cooked to a nice golden brown. lift these and put them on your warm plate under the grill. Add a little more oil if needed, and begin again with another batch. Continue until all the batter is used. Then serve.
The cooked drop scones can be kept warm and moist by covering the plate in a fresh tea towel.