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Drop Scones
Answer
Dear Mrs Richards
Here is the recipe from The Aga Book, by Mary Berry:
4 oz (100g) self-raising flour
1 oz (25g) caster sugar
1 egg
1/4 pt (150ml) milk
Makes about 20 pancakes
Put the flour and sugar in a bowl, make a well in the centre and add the egg and half the milk and beat to a thick batter. Stir in the remaining milk.
Grease the Simmering Plate lightly with lard or oil. Use a pad of kitchen paper for this. When ready to cook the pancakes, the fat should be just hazy, wipe off any surplus fat with more kitchen paper. If your Aga is particularly hot, it may be necessary to life the lid of the Simmering Plate for a few minutes to reduce the heat of the plate a little before cooking.
Spoon the mixture onto the plate in tablespoonfuls, spacing them well apart. When bubbles rise to the surface, turn the pancakes over with a palette knife and cook on the other side for a further 30 seconds or so until golden brown. Lift off and keep wrapped in a clean tea towel to keep them soft. Continue cooking until all the batter has been used and then serve them warm with butter and strawberry jam.
(If you have a solid fuel Aga, using a circle of Bake-O-Glide - available from all Aga specialists - on the Simmering Plate means that the whole plate may be used, including the centre area over the cleaning plug.
Enjoy!
Best wishes
Richard Maggs
THE AGALINKS COOKERY DOCTOR
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Please may I have the recipe for drop scones? Many thanks Mrs E Richards