Jassy's Drop Scones Recipe | Abel & Cole

Jassy's Drop Scones

Cooking time
Serves4-6 people
Vegetarians
Jassy's Drop Scones

A childhood favourite, these drop scones are sturdier than an American pancake and have a short, rich texture and a crisp crust that is perfect for spreading with butter and jam- or golden syrup. Serve them for breakfast or afternoon tea, warm from the pan.

Ingredients

  • 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

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Method

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.
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