I posted the gallery to go with this recipe yesterday, go there to see more pictures.
It really was an incredibly easy one to do, but so rewarding.
Drop scones are my new breakfast favourites, though I’m pretty sure you could have them at any time.
Interestingly, we called these crumpets when I was younger, though we made them plain and served them with golden syrup rather than maple syrup, less ‘sophisticated’ maybe, but no less tasty!
Recipe: Blueberry Drop Scones
Summary: An easy, but incredibly tasty, breakfast snack
- 2 free-range eggs, beaten
- 125ml of semi-skimmed milk
- 75g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons blueberries
- 25g butter (for frying)
- Maple Syrup (or another of your choice for smothering)
- Mix the dry ingredients with the milk until it forms a thick batter
- Melt the butter in a medium-to-hot pan
- Pour a ladle full of the mix into the pan and cook until golden brown on one side
- Flip the drop scone and cook until golden-brown on the other
- Serve hot and drizzled (smothered) in maple syrup
Alongside this batch I also made wholemeal drop scones by replacing the self raising flour with coarse wholemeal flour and leaving out the blueberries.
Warming the maple syrup by placing the bottle in a bowl of warm-hot water is an excellent idea, it makes the syrup flow MUCH easier.
Cooking time (duration): 5
Number of servings (yield): 2
Meal type: breakfast
Microformatting by hRecipe.