These Drop Scones with Blackberry & Lemon are scrummy are so quick and easy to make and taste extra special topped with autumnal hedgerow fruit.
Drop scones are the traditional English equivalent to the French crepe or pancake.
They are made by mixing the batter in a bowl or large jug.
Then spoonfuls are ‘dropped’ onto a hot cast iron griddle (or frying pan) to be cooked, flipped and cooked again.
They are delicious, especially if made over a campfire!
As with crepes or pancakes you can top them with whatever flavours you fancy.
But in my recipe today I’ll be making a lightly stewed blend of blackberry, sugar and lemon juice to pour all over my drop scones.
It’s sweet fruity and extra special if you get a chance to got outdoors and pick your own blackberries before the season is over.
Drop Scones with Blackberrry & Lemon
Here follows the simple recipe. As always, if you give this one a go, please do share any pics with me on social. You can find me pretty much everywhere as @hedgecomber.
- 110 g Plain Flour
- 2 tablespoons sugar
- 1 beaten egg
- 150 ml milk I used Soya but as always, use what you like
- 110 g blackberries
- 1 tablepsoon honey or sugar
- Juice from 1/2 a Lemon
- Sieve the flour into a mixing bowl and add the sugar. Make a well in the centre, add the egg then slowly stir in the milk, bit by bit.
- The runnier your batter, the thinner the drop scones, so if you want small puffy ones, use a tad less milk.
- Heat a frying pan until moderately hot, and grease lightly with butter or oil. Spoon in the mixture a tablespoon at a time leaving space for each round to spread a little.
- When the scones show bubbles all over the top, slide a spatula underneath and turn over. Heat on the second side until golden.
- Serve piping hot with honey, butter or this...
- Heat together the fruit & sugar/honey in a small pan with a lid until the sugar is dissolved, the fruit is soft and there is plenty of juice. Pour over your naked pile of drop scones and gorge yourself silly!