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Spicy Drop Scones
These spicy drop scones are delicious with butter and jam or honey; for an extravagant treat, top them with a swirl of whipped cream.
Ingredients
50 g plain flour
pinch of salt
1 teaspoon baking powder
1 teaspoon ground mixed spice
50 g plain wholemeal flour
25 g caster sugar
1 egg, lightly beaten
175 ml milk
25 g butter, melted
lard / oil, for frying
Method
Sift the plain flour, salt, baking powder and spice into a bowl.
Stir in the wholemeal flour and sugar, then make a well in the centre.
Add the egg, milk and melted butter and whisk together to make a smooth, fairly thick batter.
Lightly grease a large heavybased frying-pan or girdle with lard and place over moderate heat (see Cook's tips).
Using a large metal spoon, drop 3-4 spoonfuls of the batter on to the hot pan taking care not to overcook it (see Cook's tips).
Cook for 1-2 minutes, until the bubbles rise and burst on the surface, then turn each scone over with a palette knife and cook on the other side for 30-60 seconds until a deep golden brown (see Cook's tips).
Remove the cooked scones from the pan, wrap in a clean tea-towel and place on a wire rack.
Continue making scones until all the batter is used.
Stir the batter frequently and grease the pan lightly with more lard / oil as necessary.
Serve the scones as soon as they are all cooked and while still warm
Makes 15 - 18
Preparation and Cooking take 30 minutes
Cooks Tips
To test the temperature, drop a teaspoon of batter on to the pan: it should begin to bubble within 1 minute. If not, heat the pan a little longer.
For round scones, drop the batter from the tip of the spoon; for an oval shape, let it run off the side. Space each spoonful well apart or the batter will run together.
Press the scones gently with the flat side of the knife: if they are cooked, no batter will run out of the sides.
Per scone 55 calories / 225kj
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