Description
These Whole Wheat Drop Scones are soft, lightly sweet, and lovely with a little butter, jam, or a drizzle of honey. They’re quick to mix, easy to cook in a frying pan, and just the thing when you fancy a homemade breakfast or an afternoon treat without much fuss.
Ingredients
Units
Scale
- 1.25 cups - 150 g whole wheat self-raising flour
- 3/4 tsp baking powder
- 5 tsp caster sugar
- 1 large egg
- 3/4 to 1 cup milk
- 1/2 tsp vanilla essence
- 3 tsp vegetable oil, for the batter
- A little extra vegetable oil, for greasing the frying pan
Instructions
- Sift the 150 g whole wheat self-raising flour, 3/4 tsp baking powder, and 5 tsp caster sugar into a mixing bowl. Give everything a quick stir to distribute the baking powder evenly.
- In a measuring jug, whisk together the 1 large egg, 3/4 cup milk, 3 tsp vegetable oil, and 1/2 tsp vanilla essence until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Beat until you have a smooth, thick batter that slowly drops from a spoon. If it’s too thick to spoon easily, add a little more milk from the remaining 1/4 cup, a splash at a time. If it seems too thin, add a small spoonful of flour.
- Lightly grease a large frying pan with a little vegetable oil and heat over medium to medium low heat. The pan should be hot enough for the batter to cook steadily without browning too quickly.
- Use a 1/3 cup measure to portion the batter into the pan, leaving space between each pancake. Gently guide the batter into a round shape with the back of a spoon if needed. If you prefer smaller drop scones, use a smaller measure.
- Cook for about 2 to 3 minutes, until bubbles appear on the surface and the edges begin to look set. Flip carefully and cook the other side for another 2 to 3 minutes, or until golden brown and cooked through.
- Transfer the cooked drop scones to a plate and continue with the remaining batter, adding a little more oil to the pan only when needed. If the pan gets too hot, turn the heat down slightly.
- Serve warm with butter, jam, honey, or your favourite topping. They’re also delicious just as they are with a cup of tea.
Notes
Prepared, tried, and tested by Preshana
