Drop Scones RecipeOrigin: Scottish Period: Traditional |
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These are a very traditional Scottish cake which are very east to make and very tasty as well. Ingredients:
240g plain flour 
Drop Scones Preparation:Method:Sift the flour, salt, cream of tartar and bicarbonate of soda into a bowl then mix-in the sugar. Create a well in the centre and add the egg and a little milk. Slowly mix the flour into the egg and milk, gradually adding more milk and the wet ingredients are incorporated. By the end you should have a mixture that's the consistency of a thick batter. Drop a small amount of the batter on a greased frying pan or griddle pan. If you're at the right temperature then bubbles should appear almost immediately. Remove this test mixture then drop in enough batter to make several small individual scones. When the underside is nicely browned and the bubbles are bursting on the top of the drop scone turn over and cook on the other site. Transfer to a plate and cook your next batch (depending on your pan you may need to re-grease your pan after every batch). Serve warm with plenty of butter and jam or marmalade. A very traditional Scottish way of serving them is with plenty of butter and a sprinkling of brown sugar. |
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