- 25g butter, plus extra for serving
- 225g plain flour
- 2 tsp baking powder
- 25g raw cane sugar
- 1 egg
- 180ml full cream milk
- 75g raisins
- Ghee, for frying
- Jam or golden syrup, to serve
Prep: 15 mins | Cook: 30-40 mins
1. Melt 25g butter and set aside to cool a little. Sift the flour and baking powder into a bowl. Stir in the sugar.
2. Make a well in the centre and crack in the egg. Whisk into the flour, drawing more and more flour into the egg. It’ll make a crumbly looking mix. Slowly whisk in the milk, a dribble at a time, until you have a smooth, thick batter that very slowly drops off the spoon. Pour in the butter and whisk to combine. Stir in the raisins.
3. Place a frying pan over a medium-low heat, spoon in a little ghee and swirl to coat the base of the frying pan. Spoon 3 tbsp batter into the pan to make 3 round drop scones. Fry for 2–3 mins till they’re risen, golden underneath and there are bubbles bursting in the batter. Turn, using a palette knife or small spatula, and fry for 2-3 more mins, or till golden and cooked through. If, while you’re doing this, the pan begins to smoke, it’s too hot. Move the pan to a smaller hob or reduce the heat.
4. Slide the drop scones out of the frying pan and wrap them in a clean kitchen towel to keep them warm (or pop on a plate and keep warm in your oven set to low). Wipe the pan clean with kitchen paper and melt more ghee in the pan. Make 9-12 more drop scones, wiping the pan and adding more ghee as you cook. Serve the warm drop scones with butter and jam or golden syrup.