Drop scones

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• Easy

• Serves: 6
• Yield: 24 drop scones
• Ready in: 30 mins (10 mins Prep - 20 mins Cook)

Ingredients

• 125 g (4 1⁄2 oz) self-raising flour
• 2 tsp caster sugar
• 1 egg, beaten
• 1 tbsp melted unsalted butter
• 150 ml (5 fl oz) semi-skimmed milk
• 4 tsp sunflower oil
• To serve
• 100 g (3 1⁄2 oz) blueberries
• 1 tsp clear honey
• 100 g (3 1⁄2 oz) raspberries
• 200 g (7 oz) fromage frais

Preparation method

1.   Put the flour in a bowl and stir in the sugar. Make a well in the centre, and add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.
2.   Heat a large shallow dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the cooked drop scones warm). Heat a griddle or large, heavy-based frying pan over a moderate heat and grease it with 1 tsp of oil.
3.   Using a dessertspoon, pour the batter from the pointed end (rather than the side of the spoon) to make neat, round drop scones. Depending on the size of the griddle, you should be able to cook 4–6 scones at once, but make sure you leave enough space round them so you can turn them easily. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the scones should be golden brown underneath.
4.   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 the prepared dish, wrap in the tea towel and keep warm while you cook the remaining scones. Grease the griddle lightly with 1 tsp oil before cooking each batch.
5.   Place the blueberries in a bowl and stir in the honey. Add the raspberries and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the honeyed berries and the fromage frais.

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