Beremeal drop scones are a delicious and wholesome take on a classic Scottish favourite. Made with stoneground beremeal, these Scotch pancakes have a slightly nutty flavour and a hearty texture that makes them perfect for breakfast, a teatime treat, or a quick snack.
Unlike oven-baked scones, drop scones are cooked on a hot griddle or frying pan, giving them a lightly crisp exterior with a soft, fluffy centre.
This recipe is simple, quick to whip up, and is both nutritious as well as delicious.
Makes 8 – 10.
Ingredients
115g (4oz) beremeal
15g (½oz) caster sugar
½ tsp bicarbonate of soda
1 egg
A pinch of salt
Approximately 150ml milk
Butter for frying
Instructions:
1. Start by sifting the beremeal, caster sugar, bicarbonate of soda, and a pinch of salt into a mixing bowl.
2. Make a well in the centre, add the egg, and gradually mix in the milk until the batter is the consistency of heavy cream.
3. Heat a griddle or frying pan over medium heat and lightly grease with butter.
4. Drop a generous dessertspoonful of batter into the pan. Cook until the underside is golden, about three minutes, then flip and cook the other side.
Serve hot with whatever topping tickles your fancy!
