Drop scones with smoked bacon and honey drizzle

For breakfast, brunch or a light lunch, these are easy to make and guaranteed to please. Any leftover bacon pieces can be used as a topping for salads or jacket potatoes

hellomagazine.com
Ingredients (Serves 4) (makes 12-15 scones, depending on size)
  • 100g/4oz self-raising flour
  • Pinch of salt 1 egg, separated
  • 150ml/¼pt milk
  • 25g/1oz butter, melted
  • 12 rashers smoked streaky bacon
  • Runny honey for drizzling

Method

Sift the flour and salt into a mixing bowl. Make a well in the centre, add the egg yolk and 2 tbsp of milk, then mix with a wooden spoon, drawing the flour into the liquid to make a smooth batter. Gradually add more milk, then stir in the melted butter.

In a separate bowl, whisk the egg white until stiff, then carefully fold into the batter mixture.

Lightly grease a large frying pan and heat it. When really hot, add tablespoonfuls of the batter, leaving plenty of space between each drop scone. Cook the drop scones – in batches to avoid overcrowding the pan – for approximately 2 minutes on each side. When bubbles appear on the surface of the scone, flip it over and cook on the other side.

Place the cooked scones in a clean tea towel to keep warm.

Meanwhile, cook the bacon under a preheated hot grill. As soon as the bacon is ready, serve on warm plates with the drop scones, drizzled with honey.

Activate HELLO! alerts and find out about everything before anyone else.