Project Food Blog

Wholemeal Drop Scones


100g wholemeal flour
1 tsp baking powder
1 pinch of salt
1 large egg, beaten
150 ml semi skimmed milk


Mix together the dry ingredients in a bowl and make a well for the egg. Break the egg into the well and then mix together quickly with a metal spoon, gradually adding the milk until you have a smooth batter.
Don't let the mixture rest, use it immediately.
Heat a non-stick frying pan and melt a knob of butter in it.
Drop a level tablespoon of batter into the pan for each scone.

TOP TIP- drop the batter from the tip of the spoon for round cakes and from the side of the spoon for oval cakes.

Cook gently for a couple of minutes until bubbles start to appear and then flip over and cook for a minute on the other side. If there is room in your pan you can do more than one at a time. 
Cook the scrambled egg - melt a knob of butter in a small saucepan and when the butter starts to sizzle slightly, pour in the egg mixture. Cook on a low heat, stirring slowly until the mixture begins to thicken and starts to become creamy. Remove from the heat immediately now before the mixture goes solid.
Serve up about 4 scones per person, pile the scrambled egg and smoked salmon on top and sprinkle with chives and a good grind of black pepper. Scatter the capers around the side of the dish with a wedge of lemon to squeeze over the salmon.

For the smoked salmon and scrambled eggs:
4 slices of smoked salmon
4 fresh free-range eggs
A splash of milk
Knob of butter
Salt and plenty of black pepper
Lemon wedges, a few capers and chopped chives to serve
Get the smoked salmon, lemon wedges, capers and chives ready for when the scones and scrambled eggs are cooked.

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