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QUICK DROP SCONES

January 25, 2014

This morning was bright and dry so – inspired by a talk at our Walking Club Winter Social last night – we decided to go walking. We live in a lovely part of the country – on the edge of the Peak District, the Staffordshire moors and the Cheshire Plain.

So today we thought we would walk round Rudyard Lake then nip into Leek to the Foxlowe Arts Centre Cafe

Foxlowe Cafe in Leek

Foxlowe Cafe in Leek

About half way round the walk the sky began to darken, we heard thunder in the distance and within a few minutes the lightning and hailstones arrived! Three miles later we were back at the car very bedraggled but glad to have made the effort.

So the cafe had to go by the wayside and we headed home to dry out. Mr W put the coffee machine on and I rummaged through my recipes for something very quick to make for a treat.

Simple, and perfect with jam or syrup, I plumped for drop scones.

125g plain flour (or half plain half spelt)
1 tsp baking powder
Pinch of salt
25g caster sugar
2 eggs, lightly beaten
Up to 100ml milk
25g butter, melted
Sunflower oil or butter, for greasing

1. Sift the flour, baking powder and salt into a bowl. Stir in the sugar.
2. Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
3. Beat in the melted butter. Gradually add more milk and incorporate more flour until you have a smooth batter that drops off the spoon.
4. Heat a heavy-based frying pan over a medium heat. Grease with a smear of oil or butter.
5. Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
6. After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place.

Drop Scones

Drop Scones

7. Continue with all the batter, adding a little more butter to the pan as necessary. Serve warm with butter and jam, honey or syrup.

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