Also known as Scotch Pancakes, these were classically made on a solid metal griddle on an open fire, back in the day. Now it is more practical to use a large non-stick frying pan or if you have an Aga, the simmering plate. Server as soon as they are made with butter, syrup and jam or fruit and yoghurt.
Ingredients:
175g self-raising flour
1 tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
1 egg
200ml milk
Sunflower oil, for frying
Serving options:
Butter
Maple syrup or honey
Natural Greek yoghurt
Blueberries or Raspberries
Method:
1. Measure the floor, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth, thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones onto a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue making scones in the same way with the remaining batter, adding a splash more oil if the pan gets too dry.
4. Server at once with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
175g self-raising flour
1 tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
1 egg
200ml milk
Sunflower oil, for frying
Serving options:
Butter
Maple syrup or honey
Natural Greek yoghurt
Blueberries or Raspberries
Method:
1. Measure the floor, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth, thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones onto a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue making scones in the same way with the remaining batter, adding a splash more oil if the pan gets too dry.
4. Server at once with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
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