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Old 05-10-2009, 03:15 PM   #52
ShortNCuddlyAm
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Location: Mitcham, Surrey, UK
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Am's nanna's drop scones

Drop scones are also known as Scotch pancakes and pikelets. They are a cross between scones, crumpets and pancakes. I used to have these as a tea-time treat as a child.

Makes about 16-18, depending on the size of your tablespoon

Ingredients
  • 120g plain flour
  • 2 scant teaspoons baking powder
  • (you can substitute 120g self raising flour for the above two items. My family very rarely has self raising flour on hand, so we mix our own)
  • Small pinch salt
  • 45g granulated sugar
  • 1 large egg
  • 1/4 pint milk (I use skimmed)
  • Vanilla - this can either be in the form of vanilla sugar in place of the sugar (my nanna's method), vanilla salt in place of the salt (my method), or a very small drop of real vanilla essence.
  • Small amount of butter or other similar fat for frying (I use TREX, which is a white vegetable margarine that is great in making pastry)

Equipment
  • Ideally a griddle, but any frying pan will do - the larger the pan, the more you can do at once!
  • Non-stick pallette knife/fish slice etc

Method
  • Put the butter/trex/etc into pan, and heat on a medium heat
  • Put all dry ingredients in one bowl
  • Beat the egg and the milk together and add to dry ingredients
  • Beat all of it until you have a smooth, thick batter
  • Drop a teaspoon of mixture into the pan - if the top starts going bubbly within a minute, it's the right temperature. If it takes longer, it needs to heat up a bit more. If it takes a lot quicker, turn the heat down!
  • When the temperature is right, drop a tablespoon of batter in the pan.
  • Leaving enough space for the batter to spread a bit, drop in as many more tablespoons as the pan will take
  • Watch the batter - when the top is full of holes and looks like it's setting, flip it over. The underside should be a pale golden brown - if it's too pale, you can always flip it back over.
  • Wait for a few seconds, then flip back over to check the underside - if both sides are golden enough, put on a plate and cover with a clean cloth whilst you cook the remainder.
  • Eat warm with butter. Jam, honey and syrup all work well as toppings.

Last edited by ShortNCuddlyAm; 05-10-2009 at 03:26 PM. Reason: sorting out formatting
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