Friday, 27 January 2012

Drop scones to tide us through til next bread making


Been out to get some food/toiletries shopping missed off the monthly shop. It came to £28.45, so only leaves £29.62 until 24th February. I think though, that we have got all the meat we need now, so other than fruit and veg top ups, we ought to be okay! Having arrived back later than anticipated, I don't feel up to making bread, so decided to make some sweet as well as savoury drop scones.

For the sweet ones, I used 4 oz S.R. Flour, a pinch of salt, a tsp of sugar (the recipe calls for 1 tablespoon but as we usually have something sweet on them, so cut it down), 1 egg beaten into 150 ml of milk. Then mix it all together.

Warm a large frying pan and add 1 tablespoon oil and swirl around to coat its surface. Using a tablespoon, drop in 4 dollops of mixture. 

 
When bubbles form on the surface, flip them over. (You may need to turn the heat down a little otherwise they will burn before the bubbles rise!).



Cook for a short time until the new side is brown. Lift out onto a tea towel and fold it over to keep them warm for instant eating OR put on a cooling rack for packing away.

For the savoury scones, I used the recipe above but added a heaped tablespoon of garlic and herb Philadelphia cream cheese and mixed it in before cooking them in the same way.

Here are the finished drop scones, savoury on the left, sweet on the right. The recipe says you should be able to make around 15 but it varies for us between 12 and 14.



3 comments:

  1. We used to call them 'Scotch pancakes' and they remind me of my childhood.Mum used to do all our bread and cake making and they were a real treat!

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