100g / 4oz self-raising flour (or flour with a little baking powder)
1 teaspoon baking powder
(25g / 1 oz suger, if wanted)
Pinch of salt
1 egg from a happy hen (= organic)
125ml / 4 fl.oz milk a bit of sunflower oil for the frying pan
Sour ceam or cream cheese
Burren Organic Smoked Salmon
Herbs like fennel or dill
Rachel Allen’s Drop Scones
Darina Allen showed us this recipe at the Burren Slow Food Festival last May in Lisdoonvarna, and as it is so versatile, we just have to pass it on to you. The basic recipe is always the same – just add sugar if you want to have sweet toppings. And as for the toppings, there is no limit to your imagination! From smoked salmon with cream cheese to Strawberries and cream, everything is delicious!
- Sieve the flour and baking powder into a bowl, add the salt (and sugar) and stir to mix.
- Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
- Lightly grease a frying pan and warm it over moderate heat. Drop 3 tablespoons of the batter into the pan, keeping them well apart so they don’t stick together.
- Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath (and not before). Then flip them over and cook for another minute or so, until golden on this side as well.
- Remove from the pan and serve with sour cream or cream cheese, Burren organic smoked salmon and herbs like fennel or dill.