Raspberry Drop Scones

A super simple and quick breakfast recipe, which can be made with or without fruit. Raspberries or blackcurrants are great in this recipe and simply added from the freezer. I like serving these with a blob of jam and a sprinkling of sesame seeds.

The music is from one of my favourite Norwich bands, the incredible KaitO! Live music hasn't been the same without Nikki's wonder fringe...

The ingredients are as follows:

125 g self-raising flour

2 tsp caster sugar

1 egg, beaten

1 tbs melted unsalted butter

150 ml semi-skimmed milk

4 tsp sunflower oil

Handful of frozen raspberries or blackcurrants

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For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

• Into a mixing bowl add 125g self-raising flour
• Add 2 tsp caster sugar and mix together
• Break 1 egg into the dry mix
• Melt 1 tbsp of unsalted butter and add to dry mix
• Slowly add 150ml of milk as you mix the wet ingredients into the dry mix
• This should create a reasonably thick mix
• Add a handful of your chosen fruit
• Carefully fold the fruit into the mix without crushing the fruit
• Place a frying pan on a medium heat
• Add a tsp of sunflower oil
• Scoop up a full tablespoon on mix and drop onto heated pan
• When bubble start to appear on the surface the underside should be brown
• Flip at this point and press down with spatula, as fruit might prevent the drop scone from being in contact with the pan
• Once the second side is nicely brown the drop scone will be done
• Remove the drop scone from the pan and place on a cooling rack

Into a mixing bowl add 125g self-raising flour

Add 2 tsp caster sugar and mix together

Break 1 egg into the dry mix

Melt 1 tbsp of unsalted butter and add to dry mix

Slowly add 150ml of milk as you mix the wet ingredients into the dry mix

This should create a reasonably thick mix

Add a handful of your chosen fruit

Carefully fold the fruit into the mix without crushing the fruit

Place a frying pan on a medium heat

Add a tsp of sunflower oil

Scoop up a full tablespoon on mix and drop onto heated pan

When bubble start to appear on the surface the underside should be brown

Flip at this point

Press down with spatula, as fruit might prevent the drop scone from being in contact with the pan

Once the second side is nicely brown the drop scone will be done

Remove the drop scone from the pan and place on a cooling rack