Drop scones with raspberry compote   Print Ingredients 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 Method 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. Set aside. For the pancakes, sift flour and sugar … Continue reading Drop scones with raspberry compote