The Nest Recipe: Drop Scones
Also called Scotch Pancakes...
- 200g Self Raising flour
- 1/2 tsp salt
- 1 Large free range egg
- 250ml/1/2pint of milk
- 25-50g butter
- tablespoon of caster sugar
- Sift flour and salt into bowl, add sugar and mix to smooth creamy batter with the whole egg and half the milk. Stir in the rest of the milk.
- Brush large heavy frying pan with melted butter, heat on a moderate heat. Drop small rounds of scone mixture (a table spoon works well for small scones) and cook until bubbles show on the surface and start to burst (2-3mins). Carefully turn over and cook for a further 2 mins.
- Pile cooked scones in a clean folded tea towel to keep moist and warm for immediate serving
- If serving sweet (with butter, jam, golden syrup, honey, peanut butter, chocolate spread...), add 1 level tablespoon of caster or brown sugar to the batter and replace the salt with 1 tsp mixed spice.
- If serving savoury (with scrambled egg, smoked salmon, cream/goats cheese, bacon...) then add finely chopped rosemary and black olives or 1tsp mustard powder and a handful of grated cheddar cheese.
Top tip: Make the batter a few hours earlier and leave to stand before cooking the scones.
This recipe was kindly provided by Neil from The Nest near Ledbury, a Family Friendly Deli Cafe serving local and artisan produce. You can find The Nest on the Hereford Road, a few miles outside Ledbury.