Drop_scones

Recipe of the month : April 2007

Drop Scones

8 oz plain flour (2 cups) - a pinch of salt - 1 level teaspoon cream of tartar - 1 level teaspoon becarbonate of soda - 2 level dessertspoons caster sugar (5 teaspoons) - 1 standard egg (size3) - about 1/4 pint milk (2/3 cup)

These are sometimes known as Scotch Pancakes.

Heat a girdle or heavy based frying pan. Sift the flour, salt, cream of tartar and bicarbonate of soda together, then stir in the caster sugar. Make a well in the centre and add the egg and a little of the milk. Gradually mix the flour into the liquid, adding more milk as you work, until the mixture is of a thick batter consistency.

Drop a spoonful of the batter onto the greased girdle to make sure it is at the correct temperature. Bubbles should rise to the surface after only a few seconds. When the underside is brown and the bubbles start to burst turn the scone over and cook the other side. Cook the scones in batches, keeping them warm in a tea towel while cooking the rest of the mixture. The girdle may require re-greasing after each batch of 3 or 4 scones.

Serve the drop scones warm with butter and honey or jam. It is also a great favourite amongst the children to butter them hot then sprinkle over brown sugar.

Revised: maart 21, 2007