Wholemeal drop scones – what’s not to like?!

My youngest was out playing football this morning and I knew that he and hubby (who had been standing on the touchline for a couple of hours) would be needing something warming for lunch, so I prepared some of our all time favourite warm but quick and easy to make wholemeal drop scones:

 

 

They did the trick, delicious and hot, oozing with melting butter. Here’s my version of the recipe (from River Cottage Every Day) by Hugh Fearnley-Whittingstall:

 

Makes about 21:

 

250g self raising wholemeal flour

a pinch of baking powder

a pinch of sea salt

25g caster sugar

275ml milk

50g butter, melted (I used Bertoli, an olive oil based butter substitute and it worked perfectly) plus extra for buttering the scones

a little sunflower oil

 

Sift the flour, baking powder and salt into a large bowl, stir in the sugar and make a well in the centre and break in the eggs. Pour in about half of the milk and whisk gently to form a thick paste, gradually add the rest of the milk and the melted butter. Beat until the batter is the consistency of thick cream.

Put a frying pan over a medium heat, if you have an oil sprayer, spray a tiny amount of oil over the base of the pan, alternatively rub the base of a pan with some oil dribbles onto a sheet of kitchen paper. Drop desert spoonfuls of the batter into the pan – I normally manage 6 around the outside edge and 1 in the middle.

Once bubbles are appearing on the surface of the scones, flip them over to brown the other side – this will only take 30 seconds or so. Tip the scones onto a warm plate and top with a little butter. Add some more oil to the frying pan and cook the next batch. These ingredients normally make 21 drop scones for us, depending on how big I make them on the day.

Serve and eat straight away, be prepared for them all to rapidly disappear. If you do have some left over, store them in an air tight container and refrigerate over night. They are really tasty cold with just the smallest smear of extra butter (or butter substitute).

I was tempted to make these recently with white self raising flour but be warned, they are nowhere near as tasty as the wholemeal ones and they were not good the following day. It’s wholemeal flour in this recipe for us from now on.

 

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