pancake fruit scones
This is a very old time quick bread that can be used as either breakfast pancakes (top with butter and syrup) or with your afternoon tea or coffee with a little butter and/or jam. In my opinion they are at their very best while still warm from the griddle or pan. That's not to say that that they aren’t very enjoyable after they have cooled.
►
yield
10 -12 pancake scones
prep time
10 Min
cook time
10 Min
method
Griddle
Ingredients For pancake fruit scones
-
1 cself-raising flour
-
2 Tbspsplenda sugar substitute or sugar
-
1/8 tspsalt
-
3 Tbspbutter
-
1/3 ccurrants
-
1/2 tspnutmeg
-
1egg
-
1/2 cmilk (low fat or skim is fine)
-
1/2 tspvanilla extract
How To Make pancake fruit scones
-
1Mix the flour, salt and the nutmeg together and cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse bread crumbs. Stir in the currants, then form a well in the middle.
-
2Beat together the egg, milk and vanilla, pour into the well.
-
3Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth batter, add a little more milk if it’s going to be to thick to spread a little when dropped.
-
4Heat a heavy based frying pan to med heat or griddle to 350 F and oil or spray it well.
-
5Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown. Turn scones over and cook the other side in the same way.
-
6TIP: You can use any firm (or dried) fruit you like. Just be sure to chop them small (about the size of a raisin half). They won’t cook well if the fruit is large and bumpy. Chopped nuts are good additions too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT