Saturday, 27 February 2010

Sultana and Blueberry Dropped Scones


When attempting to make scones, I was looking for a simple recipe that could at least take away the daunting task of making a dough and the long preparation time. I came across this recipe from BBC Good Food's website and ultimately found, when making it, that it resembled pancakes with fruits in it. Hence the word 'dropped'. Not baked but pan fried over the stove, this is an alternative recipe for people who are looking for scones but don't have the time for it. I have changed a little bit of the recipe to suit what was available in my kitchen larder.

2 medium sized eggs - lightly beaten
125ml milk
75 - 80gms flour (any flour will do) - sieved
1 tsp baking powder
a handful of sultanas / raisins
a handful of blueberries
some butter for the pan

  1. Whisk the eggs, milk, flour and baking powder into a batter. When raising your spoon, it drops smoothly off the spoon rather than sticky. Should your batter be sticky, add milk into batter to make it more runny but not too the consistency of water. Think double cream consistency... thick yet smooth.
  2. Stir in the fruits (here you can even replace blueberries with chopped strawberries should you have no blueberries in your fridge, or omit altogether if you only have sultanas.
  3. Melt the butter over a flat non-stick pan or a griddle if you have one. Make sure to coat the whole surface to avoid your batter from sticking to the pan. Use a paper towel to evenly spread the butter and to absorb excess oil. Next ladle in spoonfuls of batter on to pan and let it cook on one side till you see bubbles appearing. Use a flat spatula to flip your scones over. Cook for another minute or until you see it turns golden brown. Remove from pan and place on to plate. Continue to make about 5 dropped scones and then serve. 
  4. This recipe can make about 10 pieces of medium sized scones. That would be the size of a grape fruit's diameter. But don't worry if it looks out of shape, that the whole point of home cooking. 
The original recipe called for butter scotch sauce to be served together, but I just go with what is available. So out comes the butter and sugar or honey and voila, you have a dish perfect for breakfast or tea.

If you are not a fan of sultanas, you can actually replace them with chocolate chips. Milk chocolate chips are better as then you can see the colour contrast of it. It only takes 5 minutes to make the batter and another 2 to 3 minutes to fry up your scones. So it is definitely a quick meal for the those on the go.

Being all English but in a different way,
The Innovative Baker

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