Drop scones, or what?

October 30, 2009 at 12:04 am | Posted in Dick, Eating and Drinking | Leave a comment
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‘”Look at that cream cheese,” marvelled Dick, quite overcome. “And that fruit cake. And are those drop scones, or what? Are we supposed to have something of everything?”‘ – Five Go Down to the Sea

What are drop scones? Dick’s delighted question got me pondering. I checked out the trusty Be-Ro cookbook and concluded they were something like Scotch pancakes – a suspicion which has since been confirmed by a short article in the Guardian family section. Drop scones are currently the food du jour in my household, despite it being a long way from Shrove Tuesday. They nicely suit the current weather – they’re comforting without being too hearty – and are especially nice spread with Tiptree ‘Tiny Tip’ Raspberry jam.

drop scones

Here’s a recipe for drop scones. It makes seven nicely sized ones.

1 egg

125g plain flour

150ml milk

2 tsp baking powder

1 tsp caster sugar

pinch salt

Sift the flour, baking powder, sugar and salt into a bowl. Crack in the egg and stir into the flour with a whisk, while slowly adding the milk. The mixture will be quite thick – thick enough to spoon into the frying pan or to slowly gloop out of a jug. Leave the batter to sit for 20 mins (or longer), then heat a non-stick frying pan (I’m sure Joan the cook would approve even if such devices were not available to her). When the pan is quite hot, add a little butter or sunflower oil, let this get hot and then add spoonfuls of the batter. Cook the drop scones in batches of 3 or 4. They are ready to turn when bubbles start to form on the top side of the drop scone. Flip over and cook for another minute or so. Serve hot or cold, spread with jam.

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