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Drop scones with yoghurt, banana and cardamom recipe

written by Sophie Grant 14th May 2019

Drop scones are a great standby for active families whose children need a morning to get them up and out.  It’s a fantastic and simple bush breakfast because you can prepare the wet mix in a tupperware before a morning outing and then cook it up in 5 minutes for hungry mouths.  They’re also great fun because kids can play with the presentation and filler ingredients depending on their tastes. You could add dark chocolate chips or tahini, berries and nuts, build towers or lay out on a plate like petals of a flower…it all works with drop scones. 

Ingredients
    • 1 cup of plain, wholemeal or Spelt flour
    • 1/2 teaspoon of bicarbonate of soda
    • 2 fresh eggs
    • A handful of cashew nuts – crushed into small pieces (if you’ve got time, dry fry until golden brown to bring out that heady, nutty flavour)
    • 1 cup of milk (you can always replace cow’s milk with alternatives such as almond milk/soya milk but I have noticed they are never quite as fluffy!)
    • 1 large banana chopped
    • 1 teaspoon of ground cardamom
    • 1 teaspoon of Sunflower oil or small nob of butter for lightly greasing the frying pan

    (There is no sugar in this recipe, the bananas are sweet, so just use honey for drizzling for extra sweet tooths!)

Directions
  1. Sift the flour into a bowl
  2. Whisk the eggs lightly with a fork and pour into the flour, along with the bicarb, cardamon, milk – add slowly to get the consistency you need which is thick enough that it doesn’t pour off a spoon – whisk all the ingredients until they are all completely mixed together.
  3. Heat your pan and pop in a knob of butter or a small teaspoon of sunflower oil.
  4. Take a large serving spoon and dab your mixture into small circles fitting however many you can around the edge of your frying pan. Drop scones are small round pancakes the size of a large mug, not large flat crepes.
  5. Let them cook all the way through until bubbles have formed over the top and then flip cooking until the underside is golden and they have risen into fluffy little mounds.
  6. Don’t be tempted to flatten them with your spatula, the whole point is that they are light and airy little offerings!
  7. Serve together with a drizzle of honey some crushed cashew nuts and perhaps some sliced bananas.
Read more in our May issue available in both print and online:

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