Or you might know them under their other alias Scotch Pancakes.
They’re an easy thing to make for brekkie. And there’s lots of opportunities to adjust the recipe with what you have available. Aslong as you get to a thick double cream type consistency, you’re good to go.
This recipe is for banana oat drop scones.
Recipe from River Cottage:
100g plain flour
1 teaspoon baking powder
Pinch of salt
80g rolled oats
1 large egg, lightly beaten
40g melted butter
Any type of syrup/ honey
If no egg, use more banana
If low on milk, top up with water
If low on flour, use more oats
Different types of wheat flour available, use that
If you like it sweet, add honey/sugar to the mix
No oats, add more flour
Want to add more fruit to the mix, go for it
Want to add chopped nuts/ chocolate/cinnamon to the mix, I’m here for it
Sift the flour, baking powder and salt into a large bowl. Add the oats and mix well, then make a well in the centre.
In a jug, beat together the egg, half the milk and the melted butter.
Mash the banana in a separate small bowl.
Gradually pour the egg mixture into the well in the flour and oats, whisking to combine.
Using a large spoon, fold in the banana, then gradually stir in some more milk, stopping when you have a batter with the consistency of very thick cream. You may not need all the milk.
Heat a large non-stick frying pan over a medium heat and add a little splash of oil. Rub with kitchen paper to lightly oil the pan.
You’ll need to cook the drop scones in batches. Pour some batter into the pan – to form discs about the size of a digestive biscuit, spacing them apart. After a couple of minutes, bubbles will start to appear on the surface. Flip them over and cook for a further 3–4 minutes.