For the first time in a long time it wasn’t raining yesterday in not-so-sunny Lancashire. It was crisp and bright and ideal for a leisurely wander with a bit of tree climbing and hill rolling thrown in.
The thing with tramping around on such a cool and fresh day is that it certainly generates an appetite. The Junior Bakes were ravenous by the time we got home and we needed something warm and tasty to go with some hot chocolate, and drop scones were just the ticket.
We all like something different on our drop scones, I like salted butter, L likes honey and K likes chocolate spread. I have been known to add red food colouring and make them pink to have with strawberries, and I guess a bit of cocoa powder would make them chocolaty. You can also add fruit such as banana and blueberries if you so wished, they are pretty adaptable.
- 110g self raising flour
- 40g caster sugar
- 1 egg
- 150ml milk
- In a bowl mix together the flour and sugar. In another bowl beat the egg and milk together.
- Add the milk and egg mix to the flour and sugar mix and mix well into a batter (I use my electric whisk here)
- Use a large non-stick frying pan and add a knob of butter to coat the pan. When the pan is hot and the butter sizzling (but not burning) pour a small pancake sized round of batter into the pan (the size of the bottom of a coffee cup works best). I tend to get 3 in my medium sized pan.
- When you start to see the batter bubble turn with a slice and cook the second side for 1 min.
- Add a knob of butter each batch of scones and either serve straight out of the pan or wrap in a tea towel to keep warm until they are all ready.
The perfect end to a perfect autumnal day.