Treat yourself to drop scones for Sunday brunch
One of the best things we can do for ourselves, is to eat a healthy and balanced diet, packed with immune boosting fruit and vegetables. During the week, we have overnight oats or porridge with fruit, seeds and nuts for breakfast. We eat lots of salads, vegetables and Omega 3 rich fish for lunch and dinner. But, it is always important to allow yourself a few sneaky treats. This Sunday I really felt like having a lazy morning and a late brunch. I have packed the freezer full of frozen vegetables and fruit, including about 4kg of frozen blueberries and blackberries, from Organic Zone in Rondebosch. So, I decided to make drop scones.
Get creative with your toppings
These drop scones are fluffy and light and will make everyone in the family happy. They are so simple to make, yet so tasty. My ultimate favourite way to serve drop scones, is with berries, yoghurt, a drizzle of local organic honey and some toasted flaked almonds.
But this is your chance to get creative. You can serve your drop scones with anything you like. A few delicious options are berry compote, apple or pear compote, sliced fruit, or poached fruit. To make a basic compote, simply throw your berries or peeled and chopped fruit in a pot with a pinch of sugar, squeeze of lemon juice and a little water. You can cook until they are just starting to soften, or until they break down. You might need to add a little more water if the mixture gets dry. If you’re running low on fruit, jam is also a good option. If you feel like being extra naughty, you can use whipped cream or mascarpone and golden syrup. Or, for a classic and if you’re lucky enough to have some at home, simply drizzle with maple syrup.
Drop Scones with Berries and Yoghurt
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Ingredients
- DROP SCONES:
- 170g white flour
- 3 tsp. baking powder
- Pinch of salt
- 30g golden castor sugar (you can add a more or less according to your preference)
- Zest of 1/2 a lemon
- 1 free-range egg
- 200ml milk
- 1 tsp. vanilla extract
- A knob of butter to fry
- TO SERVE:
- Greek yoghurt
- Fresh or defrosted frozen berries such as blueberries and blackberries
- A handful of flaked almonds
Instructions
- Preheat the oven to 180°C (160°C fan).
- Sift the flour, baking powder, salt and sugar together into a large mixing bowl. Add the lemon zest.
- Make a well in the centre and crack the egg into it.
- Whisk the egg, gradually incorporating flour. Once it looks paste like, gradually add half the milk, whisking gently to incorporate more flour. You should now have a thick paste with no lumps.
- Slowly add the rest of the milk, whisking so that no lumps form.
- Stir through the vanilla.
- Heat a non-stick frying pan on a medium heat. Add a small knob of butter to the pan.
- Drop spoonfuls of the mixture onto the hot pan. Once they start to bubble, flip them over with a spatula.
- Cook until they are beautifully golden, for about another 30 seconds.
- Remove from the pan and place on a rack so that they don’t get soggy. Cook all the batter in the same way.
- Place the flaked almonds in a small baking tray, then roast in the oven for about 5-10 minutes, until they are golden brown and toasted.
- To serve, stack 3 or 4 drop scones on top of each other. Place some blueberries and blackberries and a dollop of Greek yoghurt on top. Sprinkle with some flaked almonds.
