Peanut Butter Drop Scones
Little scotch pancakes are delicious, but why not ramp up the scale of delicious?
You will need:
275ml semi skimmed milk
225g self raising flour
25g light muscavado sugar
25g caster sugar
1tsp cream of tartar
3tbsp crunchy peanut butter plus some extra blobs for later(I only had smooth in, but I have a feeling crunchy will be even better)
Butter and a flavorless oil like sunflower for frying
Honey for serving, ohh and I went for a few almond flakes too.
Whisk the eggs and milk, then whisk in the flour and tartar, then sugar, then add the peanut butter. The mix should be pale and a bit gloopy, and leave trails of 1-2 seconds off the whisk.
Use a ladle, measure about a quarter ladle (make them too thick and they just get too stodgy) of mix to form each scone in a frying pan, preheated with butter and oil on a medium heat. After about a minute, add extra lovely blobs of peanut butter and cover over gently with the mixture that will not yet be cooked. Flip them over and cook the other side, they should be going a bit golden with crispy edges.
Take them out and start stacking them on a warm plate. I find it best to cook them all, then return to the pan to crisp up and warm through again before serving. Serve with liberal amounts of honey and dig into that rich peanutty little parcel of wonderfulness.