Working in pairs to cook and taste a batch of Drop Scones served with a Fruit Compote

Year 7: Drop Scones Fruit Compote

Consistency

Ingredients:

Pancakes

        150g plain flout

        teaspoon baking powder

        25g sugar

        10g margarine or butter

        1 egg

        100ml-150ml milk

Compote:

        100g fresh or frozen fruit mix

        Sugar to taste

Coating

Compote

Method:

        Drop Scones

1.     In a large bowl sieve flower and baking powder together.

2.     Stir in sugar, add margarine (or butter) and rub in.

3.     Whisk egg to flour mix and SLOWLY add enough milk until you get a thick batter.

4.     Heat a small amount of oil in a frying pan and drop 1 tablespoon of butter at a time. Cook until you see bubbles appear on surface, turn drop scone over. They should be golden brown in colour. Serve with fruit compote.

        To make compote

o   Clean any fresh fruit according to type. Put the fruit and sugar into a saucepan and heat to a simmer, then turn down the heat to low and stir, until thick and syrupy. Taste.

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