RichardW
|
Drop scones / scotch pancakesJust been running up a batch of these.
Yummy
Ingredients
Flour 200 g
Sugar 15 g
Baking powder 10 g
Milk 200 ml
Salt pinch
Eggs 2
Method
1. Sieve together the flour, baking powder and salt into a
bowl.
2. Dissolve the sugar in the cold milk then add the eggs.
3. Make a bay in the dry mix, add the egg, milk and sugar
mixture and beat to a smooth batter with a spoon.
4. Grease and heat a griddle plate, thick frying pan or
bratt pan and drop on sufficient mixture to form a
round 80 mm in diameter.
5. Cook on both sides turning with a palette knife or slice.
6. Serve hot immediately with real BUTTER not plastic spread.
Made half the batch as above & added some sultanas to the other half.
Oh & a batch of cherry & plain scones too
|
Cathryn
|
Do I break off tidying up to make a batch of the drop scones and taste my childhood again. 
|
toggle
|
| Cathryn wrote: | | Do I break off tidying up to make a batch of the drop scones and taste my childhood again. |
yes
|
Frewen Feltmaker
|
Can I get it in Imperial measurements?
|
wellington womble
|
Yes!
|
RichardW
|
| Frewen Feltmaker wrote: | | Can I get it in Imperial measurements? |
Typical. I drag my self in to using the metric & some one wants the imperial.
(actually the metric is easier to post cos its a from a PDF book & the imperial I have the same book but its a real book)
Ingredients
Flour 8 oz
Sugar 3/4 oz
Baking powder 1/2 oz
Milk 8 oz
Salt pinch
Eggs 2
Method
1. Sieve together the flour, baking powder and salt into a
bowl.
2. Dissolve the sugar in the cold milk then add the eggs.
3. Make a bay in the dry mix, add the egg, milk and sugar
mixture and beat to a smooth batter with a spoon.
4. Grease and heat a griddle plate, thick frying pan or
bratt pan and drop on sufficient mixture to form a
round 80 mm in diameter.
5. Cook on both sides turning with a palette knife or slice.
6. Serve hot immediately with real BUTTER not plastic spread.
|
Frewen Feltmaker
|
Thank you kindly  I do prefer my cooking in the Imperial 
|
AnnaD
|
Excellent, I've been looking out for a recipe for drop scones as I'd like to try making them.
|
welsh veg grower
|
any one tried making these wheat free, i.e. using some other flour.
|
vanessa
|
Not wheat-free, but I "invented" almond drop-scones *drool* using ground almonds in place of half the flour. Scrummy, truly scrummy!!
|
Bodrighy
|
| Frewen Feltmaker wrote: | | Thank you kindly I do prefer my cooking in the Imperial |
Definitely tastes better IMHO.
I don't think I have had a drop scone since my Nan died. Used love the sizzle and smell as she dropped the mixture on the griddle.
Pete
|
gil
|
| vanessa wrote: | | Not wheat-free, but I "invented" almond drop-scones *drool* using ground almonds in place of half the flour. Scrummy, truly scrummy!! |
That sounds good, vanessa. I like drop scones and I seem to have quite a lot of almonds in the storecupboard. Must give it a go !
|
lottie
|
| welsh veg grower wrote: | | any one tried making these wheat free, i.e. using some other flour. |
I often blitz porridge oats in the blender and use like flour for this sort of thing----better for the cholesterol anyway
|
lowri
|
I make mine on the simmering plate of the Aga (oil-fired version) but leave the lid up for 15 minutes first otherwise it's too hot ......
Mmm, it must be breakfast time!
Funnily enough, I always remember them from my childhood with bramble jelly on!
|
vanessa
|
Oooh, oat-and-almond! Maybe we could create a whole DS recipe book of drop-scone recipes!! 
|
welsh veg grower
|
| lowri wrote: | I make mine on the simmering plate of the Aga (oil-fired version) but leave the lid up for 15 minutes first otherwise it's too hot ......
Mmm, it must be breakfast time!
Funnily enough, I always remember them from my childhood with bramble jelly on! |
I owe you a pot of jam for all the jars you gave me - will pop one up to you next time I'm going past.
|
James
|
| lowri wrote: | | I make mine on the simmering plate of the Aga |
thats how my mum used to make them when I was a child.
|
