Apple drop scones

Name: Apple drop scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 2 British Apples, coarsely grated; 250 ml whole milk; 60 g salted butter, melted; 1 large free range egg; 3 tbsp caster sugar; 150 g plain flour; 1¼ tsp baking powder; ¼ tsp fine sea salt; ½ tsp ground cinnamon; 2 tbsp sunflower oil, for frying

Call them pancakes if you prefer – either way, mixing grated apple into the batter adds a new dimension to this brunch favourite. You could even go full American and serve some rashers of bacon alongside.

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Vegetarian

Serves12
CourseBrunch
Prepare15 mins
Cook25 mins
Total time40 mins

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2 British Apples, coarsely grated
250ml whole milk
60g salted butter, melted
1 large free range egg
3 tbsp caster sugar
150g plain flour
1¼ tsp baking powder
¼ tsp fine sea salt
½ tsp ground cinnamon
2 tbsp sunflower oil, for frying

In a large bowl, combine the apples, milk, butter, egg and a pinch of salt. Put the sugar in a separate bowl, then sift in the our, baking powder, salt and cinnamon. Stir the our mixture into the apple mixture until just combined (a bit of lumpiness is fine).
Heat a large frying pan over a medium heat and brush the surface lightly with oil. Working in batches, add the mixture in heaped tablespoonfuls and leave to cook for 2-3 minutes until brown underneath. Flip over and cook for another 2 minutes or so, until golden. Keep warm while you cook the rest.
Serve the pancakes in stacks, drizzling generously with dark agave nectar (or dark clear honey or maple syrup) and dusting the tops with icing sugar, if liked. Some whipped cream never goes amiss, either.