Ingredients
- 1 whisk of flour per person (!)
- ½ tsp baking powder
- 2 tsp sugar
- 1 tbsp melted butter
- Some milk
- An egg
- Various optional extras: sultanas, coconut, seeds, nuts, spices
Equipment
- Bowl
- Whisk
- Frying pan
- Silicon pastry brush (so it won’t burn in heat)
- Large spoon
Method
Drop scones are similar but thicker than pancakes and therefore can hold more lumpy optional ingredients!
Put milk and egg in a bowl. Use the whisk to dunk into the flour – it will retain the flour and you can lift it carefully out, over to your bowl and shake it into the egg and milk. Whisk everything together. Add the melted butter. If the mix is thick like custard, it is just right. If it is more like milk, add more flour (with a clean spoon). If it is so thick you can see the bottom easily when you scrape across the bottom of the bowl, add more milk. Whisk again until just right.
Add optional extras.
Heat a frying pan over a medium to low heat. Drizzle in oil and then use the silicon brush to spread the oil all over the base of the pan. Spoon dollops of mix and then DON’T TOUCH the blobs until little bubbles pop through to the top. Use a piece of cutlery to lift the edge and peep to see if the bottom is brown. If so, turn and cook for another min on the other side. Smother with butter, honey or jam to serve
Skills
- visually gauging texture and then adding if necessary instead of weighing ingredients
- being creative with palette by choosing flavoursome optional ingredients
- frying