This type of small pancake dropped on to a hot griddle to cook, has a place in almost every cuisine in the world. The drop scone, or “Scotch pancake” is very similar to American breakfast pancakes and can be eaten with melted butter, spread with jam, or served with maple syrup—all are equally good!
- 240g (1⅞ cups) plain flour
- 1 teaspoon bicarbonate of soda*
- 1½ teaspoons cream of tartar*
- 2 tablespoons unrefined caster sugar
- 250ml (1 cup) full-fat milk
- 1 free-range egg
- 1 teaspoon unsalted butter, melted
- 100g (½ cup) clarified unsalted butter
- In a mixing bowl sieve together the dry ingredients: flour, bicarbonate of soda, cream of tartar, and sugar. Add to this the milk and egg, and whisk to a smooth batter, finally adding the warm melted butter. Pass through a sieve to get rid of any lumps and, if necessary, thin with more milk. The batter should have a dropping consistency, but remain thick enough to retain its shape on the griddle.
- Heat the griddle (or frying pan) over a medium heat and grease with clarified butter. Using a dessert spoon or small ladle, carefully pour spoonfuls of the batter onto the griddle. After one side has cooked, flip the scones with a palette knife to cook the other. Once you feel more confident you can cook a few scones at a time, being careful not to let them over-cook on either side. Serve warm.
Several of the recipes served to the royal family and guests for afternoon tea and garden parties appear in . Order your copy today!
From TeaTime July/August 2018