Drop scones with raspberry compote

Drop scones with raspberry compote
  • Compote:
  • 150g raspberries
  • 2 tbsp water
  • 2 tbsp caster sugar
  • Drop scones:
  • 125g self-raising flour
  • 25g caster sugar
  • 1 medium egg, beaten
  • 150ml milk
  • vegetable oil, to grease pan
  • fresh raspberries dusted with icing sugar to serve
  1. To make the compote, put raspberries in a pan with 2 tbsp water and the sugar, bring to the boil and simmer for 3 mins.
  2. Set aside.
  3. For the pancakes, sift flour and sugar into a bowl and make a well in the centre.
  4. Add egg and half the milk.
  5. Mix together, then slowly stir in the remaining milk to make a smooth, thick batter.
  6. Heat a large frying pan until hot. Brush lightly with oil.
  7. Spoon in 1 tbsp batter at a time to form pancakes.
  8. Cook in batches over a medium heat for 2 mins on one side until bubbles appear on the surface.
  9. Flip and cook on the other side until golden and puffed up.
  10. Cover with a tea towel to keep warm while you use up all the mixture.
  11. Serve warm with compote and raspberries dusted with a little icing sugar.


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