- List Of Ingredients
- 100g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 80g rolled oats
- 1 large egg, lightly beaten
- 150ml milk
- 40g butter, melted
- 1 large, very ripe banana (the skin should be flecked with brown)
- 2 tablespoons clear honey
- A little sunflower oil, for frying
- To serve (optional)
- Caster sugar, to sprinkle (optional)
- Pinch of ground cinnamon (optional)
- Slices of banana (a perfect specimen, if you have one!)
Sift the flour, baking powder and salt into a large bowl. Add the oats and mix well, then make a well in the centre.
In a jug, beat together the egg, half the milk and the melted butter.
Mash the banana and honey together in a separate small bowl.
Gradually pour the egg mixture into the well in the flour and oats, whisking to combine.
Using a large spoon, fold in the banana and honey, then gradually stir in some more milk, stopping when you have a batter with the consistency of very thick cream. You may not need all the milk.
Heat a large non-stick frying pan over a medium heat and add a little splash of oil. Rub with a thick wad of kitchen paper to lightly oil the pan.
You’ll need to cook the drop scones in batches. Pour some batter into the pan – to form discs about the size of a digestive biscuit, spacing them apart. After a couple of minutes, bubbles will start to appear on the surface. Flip them over and cook for a further 3–4 minutes.
Transfer the cooked drop scones to a warm plate and cover with a clean tea towel. Keep warm while you cook the rest, greasing the pan a little more if necessary and adjusting the heat if they’re browning too quickly. You should get about 20 drop scones from the mixture.
Serve while hot, spread with butter and topped, if you like, with a sprinkling of sugar, a little cinnamon and slices of (your best) banana.
Tips and swaps
Spicy/zesty drop scones Add a pinch of ground cinnamon, a few gratings of nutmeg or some lemon or orange zest to the batter.
Extract taken from River Cottage Love Your Leftovers, by Hugh Fearnley-Whittingstall, published by Bloomsbury, £20.00, Hardback. Photography © Simon Wheeler