Lovely, warm drop scones, or Scotch pancakes, flavoured with apple and cinnamon.
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125g (4 1⁄2 oz) self-raising flour
2 teaspoons caster sugar
1 egg, beaten
1 tablespoon melted butter
150ml (5 fl oz) milk
4 teaspoons oil (or as needed)
1 dessert apple, cored, peeled and finely chopped
1 pinch ground cinnamon
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Method Prep:10min › Cook:20min › Ready in:30min
Combine the flour and sugar in a bowl. Make a well in the centre; add egg, melted butter and a bit of the milk. Stir to combine, then add the remaining milk a little at a time, to make a thick, smooth pancake batter. Finally, add the chopped apple and cinnamon, and stir to combine.
Heat a heavy frying pan over medium heat and grease it with 1 teaspoon of oil.
Using a dessertspoon, pour the batter on the pan to make round drop scones (this is easiest if you pour from the tip of the spoon, rather than the side). Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are a nice golden brown.
Using a palette knife, turn the scones over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to a warmed dish while you cook the remaining scones. Use additional oil as needed.