The Breakfast Bible's Drop Scones

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Makes around 10

2 cups all-purpose flour
1.5 tsp baking powder
Pinch of salt
3.5 tbsp granulated sugar
2 large eggs, beaten
1 cup milk
2.5 tbsp butter, melted then cooled

Sift the flour into a large bowl and then stir in the baking powder, salt and sugar. Create a well in the centre, break in the eggs and lightly whisk the mixture. Keep whisking as you slowly pour in the milk and then the melted butter. Mix until you have a thick batter.

Lightly rub a large, heavy based frying pan with butter, then place it over a medium to high heat. When it's hot, ladle a little more than a tablespoon's worth of the batter into the pan. Do this for as many drop scones as you have space for. When the tops of the drop scones are covered in bubbles, flip them over and cook the other side for around a minute. Serve or set aside in a warm place until serving time.


Seb Emina is author of The Breakfast Bible, published by Bloomsbury and writes for the blog, The London Review of Breakfasts.


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