Oaty Buttermilk Drop Scones With Red Irish Apples And Honey2013-04-17
- Servings : 6
- 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
Combine the oatflakes and buttermilk in a bowl and let stand for 10 minutes.
Stir in the dried fruit, flour, sugar, bread soda, egg and melted butter. Mix thoroughly and let stand for up to 1 hour.
After standing, add a little milk if the mixture is very thick.
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.
Turn the drop scones to brown on other side. Repeat with remaining batter.
Set aside to keep warm.
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.
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.