Wednesday, May 10, 2017

Wholemeal Drop Scones

This week' s at I Heart Cooking Clubs (IHCC), we are celebrating all Bready Things! I've made Hugh Fearnley-Whittingstalls, (our current featured chef at IHCC), Wholemeal Drop Scones.



These are super easy to make. The drop scones are tender, moist and very tasty. Great with a dollop of salted butter and some honey.



We had the drop scones with some sliced bananas which I've cooked for a few minutes until the bananas are softened, with some butter and honey, with a handful of dried cranberries. Yummy!


Wholemeal Drop Scones
(River Cottage Everyday by Hugh Fearnley-Whittingstall)
Makes 20-30
250gm self-raising wholemeal flour (or plain fine wholemeal flour mix with 2 tsp baking powder)
a pinch of baking powder
a pinch of sea salt
25gm caster sugar
2 medium eggs
about 275ml milk
50gm butter, melted
a little sunflower oil

Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half of the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.
Put a large, heavy-based frying pan or a flat griddle over a medium-high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or drop) a scant tablespoon of batter into the pan - to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.
After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so that they stay soft - or hand them over to those waiting eagerly to get stuck in.
Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.
To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Monthly Featured Dish : Bready Things!


and
I'm linking this post with Cookbook Countdown #17 hosted by 



10 comments:

  1. Drop scone..that's an interesting name for pancakes :-)) They look delicious!

    ReplyDelete
  2. looks yummy, drop scones look a lot like pancakes right? have a nice day!

    ReplyDelete
  3. A delightful teatime treat!

    ReplyDelete
  4. Hi Joyce,
    These drop scones paired with some yummy honey butter bananas looked so tasty.

    ReplyDelete
  5. These look delicious Joyce, have a nice weekend!!

    ReplyDelete
  6. What an interesting variation of scones

    ReplyDelete
  7. This is a recipe that I would pick. These look really good served next to the fruit and I'd also enjoy them with some jam or jelly :) Yum!

    ReplyDelete
  8. Banana pancakes are a favorite around here so I'm positive these drop scones would fit right in! They sound delicious :)

    ReplyDelete
  9. I learn something new here with drop scones. Banana and cranberries go well with scones.

    ReplyDelete
  10. Drop scones is something new. Who won't like banana and cranberries sauce on them.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails