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Oaty Buttermilk Drop Scones With Red Irish Apples And Honey

2013-04-17

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Servings : 6

Ingredients

Pancakes
100g fast cook oatflakes
500ml buttermilk
75g mixed dried fruit, finely chopped (e.g. chopped apricots, raisins, sultanas)
75g plain flour, sieved
2 teasp. caster sugar
1 teasp. bread soda
1 large Bord Bia Quality Assured egg, lightly beaten
2 teasp. butter, melted
Glazed Apples
1 tablesp. butter
1 tablesp. brown sugar
6 medium red Irish apples

Method

Step 1

Combine the oatflakes and buttermilk in a bowl and let stand for 10 minutes.

Step 2

Stir in the dried fruit, flour, sugar, bread soda, egg and melted butter. Mix thoroughly and let stand for up to 1 hour.

Step 3

After standing, add a little milk if the mixture is very thick.

Step 4

Heat a non-stick frying pan and grease lightly with butter. Pour in about 1 tablespoon of the batter, followed by another one separately at the other side of the pan. Cook over a moderate to high heat until bubbly on top and lightly browned underneath.

Step 5

Turn the drop scones to brown on other side. Repeat with remaining batter.

Step 6

Set aside to keep warm.

Step 7

To make the glazed fruit, melt the butter and sugar together over medium heat in frying pan. Stir until the sugar is dissolved. Add the sliced fruit and cook over a medium heat for 2 to 3 minutes until softened. Serve warm over the pancakes. Drizzle some Irish honey for extra sweetness, if required.

Step 8

Catherine’s Tips: Peaches, apricots or nectarines are perfect substitutes for the glazed apples. These glazed fruits are also delicious as a dessert with some cinnamon sugar sprinkled over and a good dollop of crème fraiche. To easily remove honey for a spoon, lightly coat the spoon with a non-scented oil, such as sunflower oil. The honey will just slide off.