Drop scones

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal92
  • fat3g
  • saturates1g
  • carbs15g
  • sugars4g
  • fibre1g
  • protein3g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 200g plain flour
  • ½ tbsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp fine salt
  • 50g golden caster sugar
  • 1 large egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • vegetable oil, for cooking
  • butter, maple syrup and fruit to serve (optional)

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • Method

    1. Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter. 

    2. Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time. 

    3. Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed. 

    4. Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

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