Drop Scones (Scotch Pancakes) with Apple and Blackberry Compote -

Drop Scones (Scotch Pancakes) with Apple and Blackberry Compote

Drop Scones (Scotch Pancakes) with Apple and Blackberry Compote. These perfectly, light and fluffy pancakes are great for breakfast, brunch or as a tea time treat.

Course Breakfast / Brunch / Dessert

Cuisine Scottish

Prep Time 10

Cook Time 30

Servings pancakes

Calories 324kcal

Author Michelle Alston

Ingredients

For the drop scones

180 g self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
½ teaspoon cinnamon
the zest of half an unwaxed lemon
1 large egg
220 ml milk
1 teaspoon vanilla extract
1 tablespoon butter

For the apple and blackberry compote

2 medium apples (300g) peeled, cored then roughly chopped
150 g fresh blackberries you can also use frozen if you wish
½ tablespoon sugar
1 teaspoon vanilla extract
2 small pieces of lemon peel

For Serving

Greek yoghurt
Honey
A little cinnamon optional
A couple of mint leaves optional

Instructions

To Make the Apple and Blackberry Compote

Add all the ingredients to a small saucepan. Leave it to cook down, stirring often, over low heat. About 20 minutes. The apples should be soft but still have their shape.
Once the compote is a bubbling sauce turn off the heat and remove the lemon peel. Transfer to a serving dish and set aside until you are ready to use it.

To Make the Drop Scones

Sift the flour, baking powder, castor sugar and cinnamon into a large mixing bowl. Add the lemon zest then whisk the dry ingredients together and make a well in the middle.
Add the egg, vanilla extract and one-third of the milk then start whisking. Slowly drawing the flour from the edges of the bowl.
Slowly whisk in the remainder of the milk.
Heat a tablespoon of butter in a non-stick pan then carefully whisk that into the batter.
Heat a little butter in the pan then add 1 or tablespoons of the batter onto the pan. Once you see little bubbles appearing in the pancake flip it and cook for another 2 or 3 minutes or until the drop scones are golden brown and cooked all the way through.
Serve with a dollop of Greek yoghurt a spoon or two of the compote and a drizzle of honey.

Notes

Nutritional Imformation - is based on a serving of 4, 3 pancakes each. The recipe makes 12 pancakes. Nutritional information is approximate and is calculated using an online nutrition tool. Nutrition info also includes a generous helping of the compote but does not include honey or Greek yoghurt.
Dry Ingredients - I always sift the dry ingredients for the drop scones. If you are not keen on cinnamon you can omit it.
Wet Ingredients - I use full-fat milk, salted butter, a large free range egg. It is best to add the milk slowly so as to avoid a lumpy batter.
The Compote - this can be made ahead of time if you are short on time. You can make this about 3 days in advance just keep it covered in the fridge. Any leftovers are great in porridge or Greek yoghurt.
Apples - I used Cox's apples to make the compote. Granny Smith work very well too.
Can I make these Gluten- Free? Yes, just switch the flour for a good gluten-free self-raising flour.
Can I make these Vegan? I haven't tested these to be vegan but this recipe here is very close to drop scones.

Nutrition