This is a very old fashioned quick bread that can be used as either breakfast pancakes (top with butter and syrup) or with your afternoon tea or coffee with a little butter and/or jam. In my opinion they are at their very best while still warm from the griddle or pan. Thats not to say that that they aren’t very enjoyable after they have cooled.
MAKES: 10-12 pancake scones
INGREDIENTS:
- 1 cup self-raising flour
- 2 Tablespoons Splenda sugar substitute or sugar
- 1/8 teaspoon salt
- 3 tablespoons butter
- 1/3 cup currants
- 1/2 teaspoon nutmeg
- 1 egg
- 1/2 cup milk (low fat or skim is fine)
- 1/2 teaspoon vanilla
DIRECTIONS:
- Mix the flour, salt and the nutmeg together and cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse bread crumbs.
- Stir in the currants, then form a well in the middle.
- Beat together the eggs, milk and vanilla, pour into the well.
- Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth batter, add a little more milk if it’s going to be to thick to spread a little when dropped.
- Heat a heavy based frying pan to med heat or griddle to 350 F and oil or spray it well.
- Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
- Turn scones over and cook the other side in the same way.
TIP:
- You can use any firm (or dried) fruit you like. Just be sure to chop them small (about the size of a raisin half). They won’t cook well if the fruit is large and bumpy.
- Chopped nuts are good additions too.
