Red Leicester Drop Scones

Drop scones are such an easy thing to make and though they are more traditionally thought of as being sweet, I love mine savoury.  

These are the perfect lazy Sunday breakfast, and are best eaten whilst hot from the pan whilst the cheese is still gooey and spread with butter (or what I love to do is to make my scones into a sandwich and fill them with ham and pickle).   

Don't be put off by the wholemeal flour in these as they are wonderfully light and fluffy. Red Leicester cheese just happened to be the cheese that I had in the fridge, and if you don't have it feel free to use a mature cheddar instead. 

This recipe makes five large drop scones, and you can easily double the recipe to make more. 

Red Leicester Drop Scones

Ingredients:

125g/4oz self raising wholemeal flour
A pinch of baking powder
1 egg
137ml milk (roughly guess this in a measuring jug, just somewhere between 125ml and 150ml on the jug)
25g/1oz butter, melted 
50g/2oz Red Leicester Cheese, chopped into small chunks
Good pinch of salt and pepper
Sunflower oil to fry

1. Pop the flour, baking powder, salt and pepper into a bowl, make a well in the centre and whisk in the egg. 

2. Pour in half the milk, whisking gently at first, and then as it starts to get to a thick paste, add in more milk along with the melted butter. The batter should be a nice, thick consistency, a bit thicker than double cream, so you may not need all the milk. 

3. Finally stir in the chunks of Red Leicester cheese. 

4. Heat a large heavy based frying pan or griddle over a medium heat, and drizzle the pan with a little oil. As soon as it's hot enough (you can test this by dropping a little batter in and seeing if it starts to cook straight away), put spoonfuls of the batter onto the pan. You should be able to fit around four or five in the pan. 

5. After a minute or so, bubbles should start to appear on the surface of the scones. As soon as the surface looks bubbly, flip them over and cook for a further couple of minutes. 

6. As always, enjoy.