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Autumn Fruit Drop Scones




Source of Recipe


Nigel Slater in The Guardian


Recipe Introduction


I got this recipe from blue_dolphin at eGullet.org. They are so easy and so good. I made them one day and served them heated up in the CSO on the “Bake/Steam” setting at 325F, but you could certainly sprinkle with a little water, wrap in foil and bake at 300F for a few minutes. They are fantastic buttered with syrup, but I want to get some clotted cream next time. I also think serving with candied bacon would be a good idea. The original recipe uses British self-rising flour. As this is different from US self-rising flour, the ingredients have been adjusted for regular AP flour. I used blueberries. I’d love to try them with black currants, but they are impossible to find here even though they aren’t technically banned anymore. They would be perfect with the tiny little wild blueberries, too.


Recipe Link: https://www.theguardian.com/food/2018/oct/14/nigel-slater-drop-scones-recipes

List of Ingredients




180 g AP flour
2 3/4 t. baking powder
1/4 t. salt
1 T. caster sugar
1 large egg
7.5 oz./220 ml milk
butter
100-150 g. blackcurrants, blackberries, or blueberries


Recipe



Mix the flour, baking powder, and salt in a bowl. Beat the egg lightly in a small bowl and add the milk. Fold this into the flour. Do not overmix. Add the berries and mix gently. Let sit a few minutes.

Melt a little butter in a large non-stick sauté pan over medium heat. Pour about 1/3 of a cup of the batter into the pan for each scone (I only could do 3 at a time in a 12-inch pan). Check the underside for color and flip when golden brown (should take 4-5 minutes for the first side and 3-4 for the second side). The middle of the scone should feel a bit springy when touched in the center.

Makes 6 scones.