Blackberry, saffron and honey drop scones
- Online only
- Makes 10-12
- Hands-on time 25 min
Gill Meller takes simple, comforting flavours and turns them into a hard-to-say-no-to drop scone recipe that makes for a decadent brunch, or a tasty afternoon treat.
- 2g (1g saturated)
- 16.3g (4.9g sugars)
- 175g plain flour
- 2 tsp baking powder
- 40g golden caster sugar
- Pinch fine sea salt
- 1 medium free-range egg
- Small pinch saffron strands
- 100ml milk
- A few drops vanilla extract
- 1 tbsp clear honey, plus extra to serve
- 1-2 handfuls ripe blackberries (depending on size)
- Large knob of butter, plus extra to serve
- Put the flour in a large mixing bowl with the baking powder, sugar and a pinch of fine sea salt. Crack in the egg, then add the saffron, milk, vanilla and honey. Whisk to combine fully. Lightly crush the blackberries, then add them to the bowl and stir through.
- Melt the butter in a large non-stick frying pan over medium-high heat. Pour most of the bubbling butter into the batter and stir to combine thoroughly. Add 4 generous tablespoons of batter to the pan, to make 4 individual drop scones. Cook them for 1-2 minutes until the undersides are golden, then use a small spatula to flip each drop scone over and cook the on other side for 1-2 minutes until that side is golden, too.
- Remove the cooked drop scones to a plate or board while you repeat with the remaining batter – continue until it is completely used up. Serve the scones warm, spread with extra butter and plenty more honey.
Gill Meller’s book Gather is now available for pre-order (Amazon).
These would also be great served with warmed jam.
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