Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 31

I include these because they were one of the first things I ever made myself, and because my mother often made them for tea to eat with golden syrup and butter. The ingredients are pure store cupboard, so you won’t have to rush out and buy biscuits on a Sunday when someone drops in for tea. The recipe is from a much-Sellotaped 1950s copy of The Constance Spry Cookery Book – one of my bibles.

Makes about 12

240g/8oz plain flour

¹/₂ teaspoon bicarbonate of soda

¹/₂ teaspoon cream of tartar

¹/₂ teaspoon baking powder

1 tablespoon golden caster sugar

a nut of butter

1 tablespoon golden syrup

about 300ml/¹/₂ pint milk

1 egg

Mix the dry ingredients in a bowl, then rub in the butter and add the syrup. Add half the milk, mixing well with a wooden spoon. Break in the egg and beat well, then add the remaining milk. The mixture should just drop from the spoon. Allow to stand for 10–15 minutes, not more.

Heat an oiled flat griddle or heavy-based frying pan. When it is moderately hot, drop in the mixture in spoonfuls and cook for 2–3 minutes, until small bubbles appear on the surface. Flip the drop scones over and cook for about 30 seconds to brown the other side. Wrap the scones in a tea towel to keep them warm while you cook the rest, then serve with butter, jam and syrup.