How to Make – Drop Scones (mini pancakes):
How to Make Drop Scones: Drop Scones are so easy to make. It takes two minutes to prepare and two minutes to cook.
The beauty of the drop scones is you can eat them by themselves or smother them with any of your favourite toppings.
They are versatile as you can serve them with something savoury or sweet and they are delicious hot or cold.
My savoury favourite is to serve them with scrambled egg, baked beans and a rasher of bacon.
My sweet favourite is to serve them with a mouth-watering homemade ice cream. One of my all-time favourites that I wanted to share is caramel ice cream. This ice cream is full of yummy flavour.
1hour 40 mins
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Summary of the Steps Involved
100g self-raising flour
20g sugar (any type of sugar)
Sieve the flour and salt into a bowl.
Add the sugar and a beaten egg into the bowl.
Add half the milk into the bowl.
Beat the flour, sugar, egg and half of the milk with a whisk until you have a thick smooth batter
Add the remainder of the milk and beat with the whisk until you see bubbles rise to the surface.
Melt a tiny bit of butter in a hot frying pan.
Add ¾ cup of pancake mixture into the frying pan.
When bubbles appear on the surface of the drop scone, then turn it over and cook for about another minute until golden brown.
Serve and enjoy.
Caramel ice cream
Ice cream can be made in a few different ways but this method I have shown for this recipe gives the ice cream the most amazing texture and flavour.
Ice cream can be served on its own.
However it is a nice accompaniment to the drop scones.
With homemade ice cream, you know it is going to be made with real cream and full fat milk giving it that creaminess you would expect from a good ice cream.
170g sugar (any type of sugar but I personally prefer brown sugar)
250 ml pouring double cream
300 ml full-fat milk
pinch of salt
chocolate bar (caramel is best)
Method for caramel ice cream
Cut some chocolate into small pieces (you can use plain or caramel chocolate). Put to one side ready for use.
Into a jug add 250ml pouring double cream and 300ml full fat milk. Put to one side ready for use.
Separate egg yolks from the egg whites by placing egg over slightly opened fingers and let the egg white drain through fingers.
Put egg yolks to one side ready for use.
Whisk up the egg whites and a pinch of salt until stiff and store in fridge ready for use.
Set up a Bain-marie. A Bain-marie for this can be a bowl on top of a pot of hot water. Once water comes to the boil, turn down the heat to low. The bowl will stay nice and hot for when you need it.
Place 100g of the sugar into a hot frying pan.
Cook sugar on a low heat and continuously stir with a wooden spoon until it starts to caramelise. Tip: it will seem like nothing is happening and then all of a sudden it will start turning very quickly so be ready. Don’t let it caramelise too much as it will go very hard. If it does it will still be ok but will just take longer to dissolve.
Have to hand the jug of cream and milk mixture. As soon as the sugar starts to caramelise add the cream and milk mixture. At this stage you will have hard lumps in it and that is normal. Keep stirring continuously until hard caramel bits dissolve into the cream and milk mixture. Tip: Be patient with this part. The harder the caramel the longer it takes to dissolve but it will. Have faith. Put your caramel mixture into a jug put to one side ready for use.
Prepare a cold bain-marie. (A pot with freezing cold water or ice and cold bowl on top).
Into the bowl of your hot Bain-marie add the remaining 70g sugar and the egg yolks. Beat the sugar and egg yolks with a wooden spoon until mixture is a pale yellow.
Add the caramel mixture into the bain-marie with the egg yolks and sugar mixture. A little bit at a time. Keep mixing for about 10 minutes.
Transfer the hot mixture into the cold bowl bain-marie, allowing it to cool as quickly as possible. Keep stirring until it cools.
Once mixture is cool, fold in the egg whites and then give it a whisk.
Add cut up chocolate pieces.
Place mixture into a cold tub (can cool tub in the freezer before hand).
Freeze tub of ice cream and take out every 2 hours and mix around with a fork or use ice cream maker.
Ready to eat after 6 hours.
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