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Quick teatime buns

April 15, 2009

Five-minute food – and cheap too

Drop Scones
I arrived home today and discovered my son and his friend were planning to come round – for food! I decided to make an old favourite, drop scones: a friend’s mother used to make these for us when we were small and I remember we all hovered around the stove waiting for more and more…

Taking a mere five minutes to prepare, these are perfect for instant gratification at teatime. Serve warm with butter and perhaps honey.

250g (8oz) plain flour
½ teaspoon bicarbonate of soda
1 teaspoon cream of tartar
couple of pinches of salt
25g (1oz) caster sugar
250ml (8 fl oz) milk
1 egg
Dessertspoon of sunflower oil

Additions: handful of raisins and rind of 1 lemon (juice of half a lemon)

Equipment
A heavy-bottomed cast iron griddle is best for making these (and good for chapatis and other griddle cakes too). Alternatively use a non-stick frying pan and keep an eye on the heat levels so you don’t get charcoal scones.

Very simple method

Tip dry ingredients into a big bowl (but not raisins)
Add the egg and half the milk and beat into a thick batter
Beat in the rest of the milk and the oil
Add the raisins
Leave to stand for at least 15 minutes (you can leave it in the fridge for a day before using it).

Rub a little sunflower oil into the griddle and heat up for about five minutes until properly hot; then turn the heat to medium-hot.

Spoon the mix onto the griddle – about 4 at a time – to make 6cm rounds. Cover with a tea towel until needed to keep warm.

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