My children love these teatime drop scones – courtesy of Hugh’s book, River Cottage Everyday.
It’s so quick and easy that I thought I’d share my slightly adapted version with you. I don’t own scales and tend to guess measurements but it always seems to work.
- 250g self raising flour
- 25g caster sugar
- 2 medium eggs (Blackacre are my local favourite)
- 275ml milk
- 50g butter (melted)
- a little sunflower oil
Sift the flour into a bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in half the milk. Whisk and when it becomes a thick paste, add more milk and the melted butter. Beat into a batter.
Put a large, heavy based pan over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan lightly. Then ladle a spoonful of the batter mixture in. I tend to cook about 4 at a time – to avoid any arguments amongst the four children as to who gets one first.
After a minute, little bubbles appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over and cook the other side for around 40-60 seconds. Then transfer to a warm plate.
Now for the fun bit …
Serve with whatever each child desires. We do bacon, maple syrup, sugar, jam or just butter.
Absolutely delicious and a very quick teatime solution..