- Cooking time
- 5 minutes
- 2 people
Prep: 2 minutes Cooking: 5 minutes
Ingredients hide check list
For the drop scones:
For the smoked salmon and scrambled eggs:
Try them with smoked salmon and scrambled eggs for a special and nutritious weekend brunch treat.
- Lightly stir the eggs and the milk together with a pinch of salt and some black pepper. Get the smoked salmon, lemon wedges, capers and chives ready for when the scones and scrambled eggs are cooked.
- Make the drop scones — mix together the dry ingredients in a bowl and make a well for the egg. Break the egg into the well and then mix together quickly with a metal spoon, gradually adding the milk until you have a smooth batter.
- Don't let the mixture rest, use it immediately.
- Heat a non-stick frying pan and melt a knob of butter in it.
- Drop a scant tablespoon of batter into the pan for each scone — a clever tip is to drop the batter from the tip of the spoon for round cakes and from the side of the spoon for oval cakes.
- Cook gently for a minute or two until bubbles start to appear and then flip over and cook for a minute on the other side. Depending on the size of your pan, you can probably cook about 6 at a time.
- Cook the scrambled egg — melt a knob of butter in a small saucepan and when the butter starts to sizzle slightly, pour in the egg mixture. Cook on a low heat, stirring slowly until the mixture begins to thicken and starts to become creamy. Remove from the heat immediately now before the mixture goes solid.
- Serve up about 4 scones per person, pile the scrambled egg and smoked salmon on top and sprinkle with chives and a good grind of black pepper. Scatter the capers around the side of the dish with a wedge of lemon to squeeze over the salmon.