Sugar plum drop scones

Irish Examiner - Weekend - - Food -

140g of self-rais­ing flour 1 tbs of caster sugar 1 tsp of grated cin­na­mon a pinch of salt 1 egg 1 tsp of vanilla essence 150 mls of milk 200g of dam­sons, stoned and sliced 100g of golden sugar 2 star anise - op­tional 200g of black­ber­ries 100 mls of honey but­ter for fry­ing Add the flour, caster sugar, cin­na­mon and salt to a bowl and mix well. Mix the egg and vanilla into the milk and lightly beat.Mix the milk mix­ture into the flour un­til com­pletely com­bined. Cover and set aside in the fridge.

Add the dam­sons and sugar into a heavy based saucepan (and star anise if you are us­ing it), put a lid on the saucepan and sim­mer over a low heat for ten min­utes. Add the black­ber­ries and honey and con­tinue to sim­mer with­out the lid for an­other five min­utes (re­move the star anise if you have used them).

Melt a thin layer of but­ter in a fry­ing pan un­til it is start­ing to foam. Whisk the bat­ter with a hand whisk and spoon a gen­er­ous soup-spoon of the bat­ter into the wait­ing pan.

Turn once golden on the un­der­side. Keep the drop scones warm while cook­ing the rest of the batch. Once you have made them all serve with the com­pote and some nat­u­ral yo­gurt.

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