Viv’s Drop Scones

Viv’s Drop Scones
This recipe can easily be converted to gluten free

1 cup SR flour (or gluten free SR flour)
1 teaspoon baking powder (or gluten free baking powder)
1/2 teaspoon cinnamon
1 tablespoon sugar
3/4 cup buttermilk
– add juice of 1/2 lemon to milk as alternative
– if dairy allergy simply substitute with almond or soy milk
1 egg
Butter or vegetable oil to grease frypan

Jam/cream to serve

Option: add 1/2 cup sultanas or currants; or grated lemon rind

Sift flour and baking powder, then stir in salt, cinnamon and sugar.

Beat the egg and milk. Make a well in the centre of the flour mix and stir in the egg/milk mixture.

Heat your lightly greased frypan and drop table-spoonfuls of scone dough into pan (spaced apart)

Cook gently on low heat until bubbles form on top, then turn and brown the other side.

Serve with jam and (light) creame cheese or hog it up with cream.


PS: They’re good cold too……