These Vanilla Drop Scones are a firm breakfast favourite in my house. It’s also an incredibly easy recipe to make, even if your cupboards are looking pretty bare. I’ve made them so many times that I don’t measure out exact quantities anymore, so the measurements below reflect this. You can’t really go wrong.
5 Tablespoons of self-raising flour
1 teaspoon baking powder
1 tablespoon golden caster sugar
1 teaspoon vanilla essence
Splash of milk (no more than a cup)
Get a medium/large measuring jug, whisk and the ingredients ready.
Spoon in the flour, sugar, baking powder and vanilla essence.
Crack the egg in a well in the middle of the dry ingredients.
GRADUALLY add a splash of milk and whisk until the consistency is liquid but thick.
(The perfect consistency is when you can stir the mix and still see the bottom of the jug for a second after stirring).
Now you have your batter you can start to make the drop scones!
Lightly grease a saucepan and put on a medium heat, it’s really important the pan is hot (but not too hot) when you add the batter so that you make multiple petite drop scones. If the pan is still cold the batter will run.
Pour 3-4 (depending on the size of the pan) small dollops of batter into the pan at a time. As shown in the photograph below:
When bubbles start to appear on the surface they are ready to flip over.
Once flipped over keep in the pan for roughly another minute and then serve!
This batter should make roughly 12 drop scones.
Serve with a drizzle of Golden Syrup (and a cup of tea).
A great Christmassy twist to this recipe is to peel and chop 2 eating apples and take a handful of sultanas. Simmer with a generous splash of rum until soft and sweet. Mix into the batter and cook as above.
Let me know if you give them a go, they come highly recommended from my family! In fact they’re about the only thing that can get my teenage sister out of bed!
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.