Blackberry Drop Scones
Very easy to make and even easier to eat... Made all the better with free hedgerow blackberries. These beautiful berries are available for a limited time only - so get out there and get picking.
Makes 30 - 40 scones
25g butter, melted
250g plain flour
Pinch of salt
1 tsp Baking powder
25g caster sugar
2 eggs, lightly beaten
Up to 250ml milk
A little sunflower oil for frying
Sift the flour, baking powder and salt into a bowl. Stir in the sugar. Make a well in the centre, pour in the eggs and a little milk, and beat, gradually incorporating the flour. Beat in the melted butter. Slowly add more milk and incorporate the rest of the flour until you have a smooth but thick batter that drops off the spoon.
Heat a heavy-based frying pan over a medium heat until hot. Grease with a smear of oil or butter (or a little of both for a crispy edge). Drop tablespoonfuls of the mixture into the pan, leaving room for them to spread (you'll have to cook them in batches). After a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so more, until the second side has browned. Repeat with the remaining batter, adding a little more butter to the pan as required.
Put two large handfuls of blackberries (picked over carefully and rinsed gently under a tap) into a small saucepan with two teaspoons of sugar. Bring up to the boil and simmer for a minute or two until all the juice has been released from the berries. Press through a fine sieve to remove the pips and serve poured over your warm drop scones with a couple of whole fruits for garnish and absolutely nothing else.