Читать книгу Greenfeast - Nigel Slater - Страница 31

parsley leaves 15g

self-raising flour 180g

baking powder 1 teaspoon

a large egg

milk 220ml

Parmesan, grated 5 heaped tablespoons

butter a little

Roughly chop the parsley leaves. Put the flour in a large mixing bowl, add the baking powder and combine. (You can sieve the two together if you wish.) Break the egg into a bowl and beat lightly with a fork to combine white and yolk, mix in the milk, then stir into the flour.

Add the grated Parmesan and chopped parsley to the batter. Melt the butter in a small saucepan, then remove from the heat. In a medium, non-stick or well-used frying pan, pour a couple of tablespoons of the melted butter and let it warm over a moderate heat. Pour in a sixth of the batter, making a round approximately the size of a digestive biscuit. Repeat with two more, then let them cook for four or five minutes, checking the underside regularly for colour.

When they are puffed and golden, use a palette knife to carefully turn each one over. Leave for a further three or four minutes, then lift out and keep warm. A sound test for doneness is to touch the centre of each scone with your finger. It should feel lightly springy. Continue with the remaining batter. Serve with the pumpkin hash overleaf.

• The drop scones can be flavoured with chopped thyme or rosemary, basil or tarragon. In which case I would serve them with grilled tomatoes, lightly crushed with a fork, or chopped spinach softened with a little cream.