Drop Scones

30 Apr

I had a craving for some old fashioned Scottish cooking and made these for breakfast the other day. Simply delicious served with a slice of cold butter, some jam or a dollop of cream, for breakfast or a mid morning snack with a cup of tea.

225g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp cream of tartar
50g vanilla sugar
2 eggs beaten
275ml milk

Sift the flour, bicarb and cream of tartar into a bowl. Add the sugar (use ordinary granulated sugar if you have no vanilla sugar). Stir in the eggs and milk and beat to form a smooth batter. Gently heat a large frying or griddle pan and brush with a little light flavoured vegetable oil. Drop spoonfuls onto the pan, spaced out so they do not touch as they spread. Cook for about 3 minutes or until bubbles start to rise then turn each scone over with a spatula and cook for another minute or so. Serve hot or cold.

COOK’S TIP
To make vanilla sugar simply put a vanilla pod in a jar of sugar and after a couple of weeks the sugar will be infused with the aroma of vanilla. For a stronger tasting vanilla sugar put the pod and sugar in a food processor and whizz until the vanilla is broken up into the sugar. Store in an airtight jar.

Cream of tartar is not something you can find easily in France. My mum brought me a little jar on a visit a while back. If can’t get hold of cream of tartar use double the measure of bicarbonate of soda.

This recipe was originally posted on www.masdudiable.com on 30/4/2007.

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