Dairy Delights
BUTTERMILK AND OAT DROP SCONES
Makes about 20
For a tasty and healthy breakfast dish, you will need ...
600ml/20floz buttermilk
175g/6oz fine-ground oatmeal
90g/3oz unsifted white self-raising flour
2 tbsp honey
1 teaspoon bicarbonate of soda
1 medium egg, beaten
a little extra milk to thin batter
Preparation & cooking
Fine-ground oatmeal may be hard to fi nd, however
it is easy enough to grind pin-head oatmeal in a food
processor or coffee grinder.
Put the oatmeal in a bowl. Add the buttermilk, mix well, then leave to soak overnight. Just before cooking sift together the fl our and bicarbonate of soda and add these to the oatmeal and buttermilk mixture. Add the egg, honey and enough milk to make a thinnish batter (just a little thinner than you would use for ordinary pancakes).
Heat a heavy, well-sealed griddle or pan over a medium heat. When hot, drop in tablespoonfuls of the batter, well spaced. Cook until they rise, are covered in bubbles on the upper side and golden brown underneath. Turn and brown the other side. Eat these hot from the pan with a little butter and honey.