Drop scones

Easy Food Special - - EASY FREEZY -

Makes 10

200g self-rais­ing flour 25g caster sugar pinch of salt

1 egg

250ml milk

To serve

But­ter and jam

1 Put the dry in­gre­di­ents into a bowl and stir to­gether.

2 Make a well in the cen­tre and drop in the egg and milk.

3 Whisk every­thing to­gether thor­oughly. The bat­ter should be a creamy con­sis­tency. Add a lit­tle more milk, if nec­es­sary. Leave to rest for 30 min­utes.

4 Heat a lit­tle but­ter in a fry­ing pan and fry ta­ble­spoons of the bat­ter, turn­ing them once when set. Serve with but­ter and jam.

Freezing in­struc­tions

Stack un­eaten Drop scones, sep­a­rated with grease­proof pa­per. Wrap stack in foil and place in a sealed freezer bag, label and date. Thaw in the fridge. To re­heat, wrap stacks of 8 grease­proof pa­per-sep­a­rated

Drop scones in foil and place on a bak­ing tray. Heat in a pre­heated oven (180°C/gas mark 4) for 10 min­utes or un­til heated through. Al­ter­na­tively de­frost un­cov­ered in the mi­crowave for 1 – 2 min­utes or un­til al­most thawed. Leave to stand for 2 min­utes. Then to re­heat a sin­gle por­tion, cover with a damp pa­per towel and heat for 1 – 1½ min­utes or un­til warm to the touch.

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