To me these are just tiny pancakes and because you can prepare the mix in advance, they are perfect for a quick lunch or tea. I’ve also made a cheesy version but the sweet ones were a favourite with Roger.
|Nice and golden.|
|Smothered with blackberry jelly.|
250g self-raising flour
Pinch of baking powder
Pinch of sea salt
25g caster sugar
Put flour, baking powder and salt into a bowl and mix in the sugar. Make a well in the centre and add the eggs. Pour in the milk and whisk until you have a thick batter.
Put a small amount of sunflower oil into a frying pan or griddle and heat gently.
Using a tablespoon, add drops of the batter to the pan and cook for a couple of minutes. Flip over and cook for another minute. Serve with jam, lemon and sugar, choc spread, maple syrup or whatever you have.
The cooked drop scones can be kept warm on a plate covered with a clean tea towel if needed.
Note – the drop scones can burn easily so cook gently and add more oil if needed.