Two weeks ago, I predicted that it wouldn't be long until I shared a drop scone recipe. Today, I am following through on that prediction! These plum and yogurt drop scones were my first foray into drop scone territory, aided by a recent recipe for strawberry drop scones in the cooking section of the weekend Guardian. My adaptation confirmed that British drop scones and Australian pikelets are indeed close relations. It also confirmed that drop scones and I will get on together very well indeed.
|Plum and yogurt drop scones|
The only real difference I can highlight between drop scones and pikelets is that the former tend to include a small amount sugar within the batter, whilst pikelets (and traditional pancakes) do not. Other than that, the ingredient list is fairly standard: flour, rising agent, egg equivalent, milk equivalent, and flavourings of choice. These made use of (soy) yogurt instead of milk, and plums for an oozey, tart-yet-sweet flavour burst.
The recipe I based these on used strawberries, and while I would love a strawberry version, fresh strawberries are currently so wonderful that I can't bring myself to bake with them. I am getting through punnets of them (and other berries!) each week. I did, however, serve these with strawberry jam, a combination that worked well.
A word of warning for whatever fruit you choose: Mr Bite found the plum pieces a little tart, and this put him off the drop scones altogether. Using sweet fruit is recommended.
Plum and yogurt drop scones
An easy morning or afternoon tea
Makes approximately 16 small drop scones
Author: Bite-Sized Thoughts, adapted from a strawberry drop scone recipe in the Guardian
1 tbsp chia seeds soaked in 1/2 cup water for 15 minutes (or longer)
1/2 cup plain flour
1/2 cup spelt flour
1 tsp baking powder
1 tbsp caster sugar
125g soy yogurt of choice (1 small pot)
6 small plums, cored and roughly chopped
Oil, if needed, for cooking
Jam, optional, to serve
In a mixing bowl, combine the flours, baking powder and caster sugar. Make a well in the centre. Add in the yoghurt and soaked chia seeds gradually, stirring to incorporate. Fold in the plum pieces.
Heat a non-stick pan over medium-high heat and spray with oil if required. When hot, use a dessertspoon to drop spoonfuls of batter into the pan. You should be able to cook 3 or 4 scones at a time.
Allow to cook for 2 to 3 minutes, until bubbles start to appear on the surface. Flip, and cook for a further 2 to 3 minutes until golden. Repeat for the remaining batter.
Apparently dropping the batter from the tip of the spoon helps to create neat drop scones. I clearly need practice in that regard!
Do you have drop scone tips or favourite flavours?