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Strawberry drop scones
Popular with all the family.
What you need
- 75 g self-raising flour
- 1 pinch salt
- 2 tsp caster sugar
- 1/4 tsp freshly grated nutmeg
- finely grated rind of 1/2 lemon
- 4 1/2 tsp vegetable oil
- 1 medium egg, beaten
- 50 ml milk
- 3 tsp vegetable oil for frying
- To serve
- 60 ml creme fraiche
- 1 tsp brandy, optional
- 1/2 tsp freshly grated nutmeg
- 2 tsp finely pared orange rind
- To decorate
- 16 strawberries, halved
- 8 sprigs fresh mint
Method
Sift the flour into a bowl with the salt, sugar and nutmeg. Make a well in the centre and add the lemon rind.
In a jug, beat together the oil, egg and milk then whisk into the dry ingredients to give a smooth batter.
Lightly grease a heavy based frying pan or griddle with a little of the oil. Then preheat until hot. Drop 2 spoonfuls of the batter into the pan at a time, allowing enough room for spreading.
Cook for 2-3 min or until bubbles rise to the surface and the underneath is golden brown. With the help of a spatula or palette knife, flip each scone over and cook for 2-3 min until golden brown.
Transfer the cooked scones to a clean dry tea towel and fold over to keep warm whilst cooking the remainder.
Serve warm with a dollop of creme fraiche mixed with the brandy. Sprinkle with nutmeg and orange rind. Decorate with strawberries and mint.
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Preparation 15 minutes Total 31 minutes -
Energy 116 kcal/serving Fat 7.53 g/serving Carbohydrates 89.47 g/serving Glycaemic Index 55 Glycaemic Load 6.26 
Serving suggestion
Cook's tip
If preferred the drop scones can be made 4 at a time but make sure your frying pan is big enough.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 485 | 543 | 10475 | 8350 |
| Energy (kcal) | 116 | 129 | 2500 | 2000 |
| Protein (g) | 2.52 | 2.82 | ||
| Carbohydrate (g) | 11.6 | 13.0 | 345 | 275 |
| Fat (g) | 6.73 | 7.53 | 95 | 70 |
| Fat (saturated) (g) | 1.71 | 1.92 | ||
| Fibre (g) | 1.70 | 1.90 | ||
| Sodium (mg) | 139 | 155 | ||
| Salt (equivalent) (g) | 0.35 | 0.39 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 31.4 | 35.1 | 800 |
| Vitamin B-12 (µg) | 0.12 | 0.13 | 1 |
| Vitamin B-6 (mg) | 0.05 | 0.06 | 2 |
| Vitamin C (mg) | 33.0 | 37.0 | 60 |
| Vitamin D (µg) | 5.03 | 5.62 | 266 |
| Vitamin E (mg) | 1.10 | 1.23 | 10 |
| Zinc (mg) | 0.25 | 0.28 | 15 |
| Calcium (mg) | 57.7 | 64.6 | 800 |
| Folate (mcg) | 27.0 | 30.2 | 200 |
| Iron (mg) | 0.72 | 0.80 | 14 |
| Magnesium (mg) | 10.0 | 11.2 | 300 |
| Niacin (mg) | 0.63 | 0.70 | 18 |
| Pantothenic acid (mg) | 0.36 | 0.40 | 6 |
| Riboflavin (mg) | 0.13 | 0.14 | 1.6 |
| Phosphorous (mg) | 84.6 | 94.7 | 800 |
| Thiamin (mg) | 0.08 | 0.09 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible fresh mint or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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