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Autumn Fruit Drop Scones




Source of Recipe


Nigel Slater in The Guardian


Recipe Introduction


I got this recipe from blue_dolphin at eGullet.org. They are so easy and so good. I made them one day and served them heated up in the CSO on the �Bake/Steam� setting at 325F, but you could certainly sprinkle with a little water, wrap in foil and bake at 300F for a few minutes. They are fantastic buttered with syrup, but I want to get some clotted cream next time. I also think serving with candied bacon would be a good idea. The original recipe uses British self-rising flour. As this is different from US self-rising flour, the ingredients have been adjusted for regular AP flour. I used blueberries. I�d love to try them with black currants, but they are impossible to find here even though they aren�t technically banned anymore. They would be perfect with the tiny little wild blueberries, too.


Recipe Link: https://www.theguardian.com/food/2018/oct/14/nigel-slater-drop-scones-recipes

List of Ingredients




180 g AP flour
2 3/4 t. baking powder
1/4 t. salt
1 T. caster sugar
1 large egg
7.5 oz./220 ml milk
butter
100-150 g. blackcurrants, blackberries, or blueberries


Recipe



Mix the flour, baking powder, and salt in a bowl. Beat the egg lightly in a small bowl and add the milk. Fold this into the flour. Do not overmix. Add the berries and mix gently. Let sit a few minutes.

Melt a little butter in a large non-stick saut� pan over medium heat. Pour about 1/3 of a cup of the batter into the pan for each scone (I only could do 3 at a time in a 12-inch pan). Check the underside for color and flip when golden brown (should take 4-5 minutes for the first side and 3-4 for the second side). The middle of the scone should feel a bit springy when touched in the center.

Makes 6 scones.