A simple recipe for breakfast, dessert or just a delicious snack, these scones are cooked direct on the simmering plate and are ready in a matter of minutes. The fresh blueberries give the drop scones a burst of flavour. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
Makes 12
115g self raising flour, sifted
25g caster sugar
1 egg, beaten
125ml milk
Sunflower oil, as needed
Fresh blueberries, as needed
Maple syrup, warmed, as needed
Preparation Time: 4 minutes. Cooking Time: 5 minutes.
1. Place the flour and sugar into a mixing bowl and make a well in the centre.
2. Add the egg and half the milk and whisk together until combined. Gradually add the remaining milk until the mixture is a thin dropping consistency.
3. Use the simmering plate or hotplate on simmering setting and wipe with a little oil on a piece of kitchen paper. Alternatively cook in a preheated, lightly oiled frying pan on medium high on the induction hob.
4. Drop tablespoons of the mixture onto the simmering plate, or frying pan, and place a few fresh blueberries on each scone. When bubbles appear on the surface turn over and cook the other side.
5. To serve, drizzle with the warm maple syrup and scatter with the remaining blueberries.
