Another popular recipe from BLW Cookbook to go with the collection!
Makes up to 20
125g (4 1/2oz) self-raising flour (or plain flour plus 1 tsp baking powder)
150ml (5fl oz) milk
oil or butter for frying
1 cup grated cheese / chopped spinach / raisins / blueberries etc as you like
Put flour into mixing bowl, make a well in centre and break egg into it. Pour half the milk in and beat or whisk together, starting in the middle and gradually working in all the flour. Slowly add remaining milk and continue beating until any lumps have disappeared and consistency is like double cream. Stir in any additional ingredients.
Heat middle or large non-stick frying pan with very thin coating of oil. When the pan is really hot, pour in small amounts of batter (about 1-2 tbsp each time) so it spreads to 8-10cm. Cook for a few minutes, until the edges are cooked and the top is s
et almost to the middle, then flip over and cook for the same length if time on the other side. If you have a big pan you can cook several at once.
Serve warm or cold, plain, or with a savoury or sweet spread.
Note that if you add anything extra to the mixture that the consistency doesn’t change too much. Book suggests grated apple or mashed banana too.
The drop scones can be frozen, using an airtight container, separate them with sheets of greaseproof paper. They will keep for a couple of months and can be reheated in seconds under a grill or in the microwave.