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Drop scones

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drop scones

Ingredients

Ingredients
200g plain flour
½ tbsp baking powder
½ tsp fine salt
50g golden caster sugar
1 large egg, beaten
300ml milk
vegetable oil, for cooking
butter, maple syrup and fruit to serve (optional)

Direction

Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter. 

Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time. 

Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed. 

Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

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