I had a conversation with someone last week that started innocently and ended with me wondering if I can be friends with him anymore.
The reason for my consternation is this:
Him: “Breakfast is the most boring meal of the day, isn’t it?”
Me: “WHAT??!!! No it isn’t!”
Him: “Yes it is! It’s always the same thing, every day. Weetabix and toast, weetabix and toast, weetabix and toast.”
Someone needs to educate him in the ways of breakfast. I would suggest his girlfriend but sadly I think she may be inflicted with the same unimaginative breakfast disease.
I mean, what other meal do you have the choice of sweet or savoury? Yoghurt and fruit or eggs and bacon? Cheese? Beans? Waffles? Pancakes? Granola? Pastries? Or if you are my sister, left over Chinese from the night before. The possibilities are endless.
Granted, some options take longer to prepare than others and are therefore better suited to weekends, when there is more time, but there are still plenty of choices.
Which leads me to these drop scones.
My mum used to make them a lot, especially when we were little. They are not as fiddly as normal pancakes and in a way they are more satisfying. It was always a treat to walk into the kitchen and see a wire cooling rack covered in a lumpy bumpy tea towel, because under that tea towel we knew were mounds of drop scones, warm and ready to covered in butter and jam.
I even used her griddle pan to make these ones. You can tell it has been around for a while.
I find drop scones so comforting – and not just for nostalgic reasons. They are quick to make and are best eaten straight away, providing a light and airy yet equally substantial chew.
Because fresh apricots are in season I chopped some up to sprinkle on top of the butter and honey I had covered my little pancakes with. The flavours work really well together. But feel free to top them with whatever you like.
Perfect for (imaginative) weekend breakfasts. Or just a little treat anytime. Or even afternoon tea.
Buckwheat Drop Scones with Apricots and Honey
- 125g buckwheat flour
- 60g gluten free all purpose / plain flour, I like to use Bob’s Red Mill
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large free-range egg
- 50g coconut sugar
- 150ml – 200ml unsweetened almond milk, or any milk of your choice
- oil for greasing the pan
- butter, honey and fresh apricots to serve
- Put the buckwheat flour, gf plain flour, baking powder, salt and sugar in a bowl.
- Add the egg and approximately 80ml of the milk. Whisk together until there are no lumps. Add the rest of the milk a bit at a time until you get a batter that is a good dropping consistency – not too runny – you may not need all the milk. If making in advance, store the batter in the fridge until needed.
- Heat a flat griddle pan or a frying pan over a medium heat. Brush the surface with a little oil to stop the drop scones from sticking.
- Drop tablespoons of the batter on the griddle / frying pan. Turn them over as soon as little bubbles start to appear on the surface and then cook for a minute or so more on the other side, until browned.
- Keep warm while you make the rest of the drop scones.
- Best eaten straight away, while still warm.
© The Pink Rose Bakery 2014