Hugh Fearnley-Whittingstall's Drop Scones Recipe

I have tried many drop scones (Scotch pancakes) recipes in my time, but this is by far the very best one I've come across. Hugh has really done it with this one! I find these tasty drop scones are great for a special breakfast. I think I first came across this recipe in the Guardian.

I've been making drop scones on our budget weeks because I've always got these ingredients kicking around the kitchen and kids absolutely love them - it feels like a real treat. They are just right for little ones finding their way around finger foods. My little girl loves the soft texture and can easily chew away with her two little teeth. They are also perfect for Pancake Day as an alternative to the usual flat crepe-style pancake.

I can't remember if Hugh uses plain flour with baking powder, but they are great made with just self raising flour. I always make double this recipe too because we're very greedy, but they are great to save for the next day if you have any left over. Just give them a quick toast and they're as lovely as they were the day before!

The kids love to help when it comes to making drop scones. My oldest is even flipping them in the pan now! If you want them a little thicker and fluffier, I always add a little less milk. As you are using rising agents, always make sure you start cooking the batter as soon as you have made it to ensure you get fluffy, gorgeous pancakes.

Hugh Fearnley-Whittingstall's Drop Scones Recipe

Serves 4
Ingredients:
125g (4.5oz) self raising flour
pinch of salt

25g (1oz) caster sugar
2 eggs
100ml (4floz) milk
25g (1oz) melted butter

HOW TO MAKE:

Sift the flour and salt into a bowl, stir in the sugar and make a well in the centre, pour the eggs in and add a little of the milk. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. Stir in the melted butter.

Heat a heavy-based pan over a medium heat and grease with a smear of butter or oil. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes.

Serve with golden syrup, jam, fruit compote, yoghurt, Nutella - anything you feel like!

Grantham Gingerbread Recipe

These aren't strictly gingerbreads as we know them - they are more like crunchy biscuits. But that's what they're called, so I'm gonna go with it! Either way, they are a real treat with a cuppa!


Ingredients:
100g butter
350g caster sugar
1 egg, beaten
250g self raising flour
1 level teaspoon ground ginger

HOW TO MAKE

Beat the butter and sugar until they are pale and creamy. Next, beat in the egg and then sift the flour and ginger into the mix. This should come to form a firm dough. Now roll out little balls of dough (the size of a walnut) and place on a greased baking tray, with enough room for them to spread. Bake in a preheated oven at 150ºC for 40-45 minutes until they are hollow.