Drop Scones

[thesunflowergal]

I have seen a few people writing about having drop scones for breakfast, but I am not really sure what they are. Are they a bit like a welsh cake? What do you eat them with?
Has anyone got a recipe that they would share please??
Thanks Nikki

[thesunflowergal]

Oh silly me I thought drop scones where different to pancakes, I thought I had read that Rosedula had made both. I must be getting confused. Sorry all.

But I did see that Maggie added some fab dried recipes to that thread. So thanks Maggie

[Rosendula]

I used the drop scone recipe from the River Cottage Everyday book.

250g self-raising wholemeal flour
A pinch of baking powder
A pinch of sea salt
...25g cater sugar
2 medium eggs
About 275ml milk
50g butter, melted
A little sunflower oil

Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.

Put a large, heavy-based frying pan or a flat griddle over a medium-high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or 'drop') a scant tablespoon of batter into the pan - to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft - or hand them over to those waiting eagerly to get stuck in.

For pancakes, I make them like my mother used to (there is a recipe for pancakes in the same book, but I've never bothered to read it because I like the ones I make, but the picture looks like what I do):
Put some flour in a jug (My mother used only white flour, but I use part wholemeal, part white to make them more filling)
Add an egg and some milk and mix it up.
Melt a blob of butter in a frying pan and pour some mixture in, tilting the pan as you do so to make the mixture spread out to fill the whole base. If you cook until all the top has changed shade slightly, it won't stick together if you flip it badly

I guess this is another of those things that has different names in different places

[clanpowell]

I used the drop scone recipe from the River Cottage Everyday book.

We use this one as well. They're really nice. Then again we've never made any thing from River Cottage that isn't. Our 19mth old son adores them as well

[frozenthunderbolt]

Here in NZ i think that these would be called pikelets and eaten with whipped cream/butter and jam - usually made with white flour though

[Millymollymandy]

Also called pikelets in parts of the UK and also called Scotch pancakes. We've been here before. Whatever they are called they are very nice!