Rachel's drop scones
This is Rachel Allen’s brilliant recipe for drop scones. The children can easily make the batter and cook them
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
110g self-raising flour
1 tsp baking powder
25g caster sugar
pinch of salt
1 egg
110ml (4fl oz) milk
drop of sunflower oil, for greasing
Method
Sieve the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
Lightly grease a frying pan and warm it over a moderate heat. Drop 3 tablespoons of the batter into the pan, keeping well apart so they don’t stick together. Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the drop scones are golden underneath, then flip them over and cook on the other side for a minute or until golden on this side as well.
Remove from the pan and serve warm with butter and jam, apple jelly, lemon curd — or if you are like my children, chocolate spread!
(If you wish, wrap the drop scones in a clean tea towel to keep warm while you make the rest.)
