Perfect drop scones I was brought up in York, where Guy Fawkes went to school, so Bonfire Night is not celebrated. Instead, what could be better than cosying up to a log-fire tea, sitting in front of glowing apple wood with toasting fork in hand and some teacakes to brown over the embers? Add to this Dundee cake, brandy snaps, shortbread, English honey and Tiptree’s Little Scarlet strawberry jam, and winter becomes romantic.
I remember my Scottish grand-mother making drop scones on a griddle (a non-stick frying pan will do). They were eaten warm and just cooked, with butter and heather honey. They’re also good for breakfast with crispy bacon and maple syrup. Try the recipe in The Constance Spry Cookery Book (Dent, 1956), which is one of many that 1950s housewives used every week. Perfect drop scones I was brought up in York, where Guy Fawkes went to school, so Bonfire Night is not celebrated. Instead, what could be better than cosying up to a log-fire tea, sitting in front of glowing apple wood with toasting fork in hand and some teacakes to brown over the embers? Add to this Dundee cake, brandy snaps, shortbread, English honey and Tiptree’s Little Scarlet strawberry jam, and winter becomes romantic.
I remember my Scottish grand-mother making drop scones on a griddle (a non-stick frying pan will do). They were eaten warm and just cooked, with butter and heather honey. They’re also good for breakfast with crispy bacon and maple syrup. Try the recipe in The Constance Spry Cookery Book (Dent, 1956), which is one of many that 1950s housewives used every week.
For 15–20 scones, you need ½lb flour
½ tbsp each bicarbonate of soda,
cream of tartar, baking powder
1 tbsp golden syrup
Walnut of butter
1 tbs of sugar
1 egg
½ pint milk
Mix all the dry ingredients, rub in the butter and add the syrup. Add half of the milk, mixing well with a wooden spoon, then break in the egg and beat well. Add the remaining milk. The mixture should just drop from the spoon. Stand for 10–15 minutes, not more. Heat a well-greased griddle and, when it’s really hot, drop the mixture in spoonfuls and bake for about three minutes on each side until the scones are golden brown.
