Breads, Biscuits and Cakes Recipes - Maple Dropped Scones

Ingredients  

• 200 g/7 oz/1 3/4 cups self-raising (self-rising) flour

• 25 g/1 oz/1/4 cup rice flour

• 10 ml/2 tsp baking powder

• 25 g/1 oz/2 tbsp caster (superfine) sugar

• A pinch of salt

• 15 ml/1 tbsp maple syrup

• 1 egg, beaten

• 200 m/scant 1 cup milk

• Sunflower oil

• 50 g/2 oz/1/4 cup butter, softened

• 15 ml/1 tbsp finely chopped walnuts or pecans

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Method:

1. Sift the flour, rice flour, baking powder, sugar and salt together.

2. Make a well in the centre. Add the maple syrup, egg and half the milk.

3. Beat well until smooth, then stir in the remaining milk to form a thick batter.

4. Heat a little oil in a large frying pan (skillet). Pour off the excess. Drop spoonfuls of the batter into the pan and cook until the undersides are golden.

5. Flip over with a palette knife and cook the other sides. Keep warm in a clean napkin while cooking the remainder.

6. Mash the butter with the nuts. Spread a little on each warm scone and serve.