250g self raising wholemeal flour
1/2 tsp baking powder
50g butter, melted
300ml or thereabouts of milk
They make about 12 drop scones, as we like to make them really big.
I do three variants:
The raisin/sultana – Separate a third of the mixture out into a bowl and add a handful of raisins or sultanas to it
The naked – Just plain with nowt on it
The cheese – Grate some cheese up (How much is up to you )
Lightly grease a heavy bottomed pan and put it on medium heat. When it’s up to temperature drop in large dollops of the mixture. It’s at this point that you can top the cheese drop scone with some cheese
Now, the heat should make the mixture rise, and you’ll end up with a reasonably thick slab of scone. It’s important that the heat isn’t up too high or the scone will burn before the inside is cooked.
Once it’s cooked on the other side, take em off and serve. Best eaten fresh from the pan.
Things I’ve found
If you want to taste the cheese, youre better off sprinkling the cheese on the drop scone and then flipping it. Mixing it in with the batter doesn’t make it taste of cheese much, unless you have a very strong cheese.
Raisins are better on the batter. They get nicely distributed around the scone and don’t burn, which they might do if you sprinkled them on the scone. You can also use blueberries instead of raisins.