Sweet Drop Scones

Written By R T

Ingredients

Ratios, by weight

  • Egg: 2 (maybe 1?)

  • Milk: 2

  • Flour: 3 (Self raising, or add 0.5tsp per 50g)

  • Sugar: 1 (2 for a sweeter version - my preference)

Method

  • Put bowl on scales and tare

  • Add eggs to get base weight

  • Add equal amount of milk, and add the rest of the ratios above as desired

  • Mix thoroughly

To cook, keep the pan on a medium heat. Because these take a while to cook, they will burn before cooked if they are ok a high heat.

I keep my induction hob on the middle heat setting and that seems just right. A good knob of butter will go a long way in crisping them up, but if you’ve got a non-stick or a well seasoned pan, you’ll be fine.

What you’re looking for is a nice golden bottom as the top looks to be bubbling and cooking through. Just as the top starts to show signs of cooking through, flip it. Spend the first few cooks just dialling in the heat, as it’s worth it to get consistent scones.

Take your time cooking them. I normally just do one at a time and add the next one as I flip the former. Each one might take 1-2 minutes a piece so plan accordingly.

Get yourself a good sized knob of salted butter and some juice, and enjoy.

R T
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