This is one of my favourite breakfasts. Tasty, quick and easy to make, they feel like a real treat on a Sunday morning and are a great way to get healthy rolled oats and cinnamon into your (or your children’s’) diet.
- 75g self-raising wholemeal flour
- 50g Scottish rolled oats (porridge oats)
- A little sunflower oil (or fry-lite) for cooking
Put the porridge oats into the milk to soak for a minute while you prepare the rest of the ingredients.
Put flour, baking powder and salt and sugar into a large bowl and stir to combine.
Make a well in the centre of the dry ingredients and break in the egg.
Pour in half the milk and oat mixture.
Whisk, gently at first, until you start to get a thick paste.
Add a little more milk and all of the melted butter and keep whisking until you get a creamy batter a little thicker than double cream (you can add a little more milk if you think it is still too thick, but you don’t want it runny).
Put a large, heavy based frying pan or flat griddle pan over a medium/high heat.
Add a few drops of oil and rub with a wad of kitchen paper to coat the pan (or use a spray or two of fry-lite).
Drop a scant tablespoon of batter into the pan – I usually do four at a time, but it will depend on the size of your pan.
After about a minute, tiny air bubbles will appear on the surface of the drop scone. Flip the scone over at this point and cook the other side for 40 seconds.
Remove the scones from the pan, keep warm in the oven or under foil and cook the next batch in the same way. Keep going until all the mixture has been used.
The recipe makes approximately 12 drop scones, which serves two and has approximately 411 calories, 49g carbs, 17g fat and 13g of protein per serving (i.e. per 6 drop scones).
I like to serve these with a little bit of butter and an extra sprinkle of cinnamon, or you can add more sugar if you have a sweet tooth!