Rachel's Crumpets
Serve warm with butter and jam, apple jelly, lemon curd or chocolate spread. If you wish, wrap the drop scones in a clean tea towel to keep warm while you make the rest.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
110g (4oz) self-raising flour
1 tsp baking powder
25g (1oz) caster sugar
pinch of salt
1 organic or free-range egg
110ml (4fl oz) whole milk
drop of sunflower oil, for greasing
Method
Sift 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 chocolate spread. (If you wish, wrap the drop scones in a clean tea towel to keep warm while you make the rest.)
