Wholemeal drop scones

Perfect to have for breakfast and generally some make it through to afternoon tea. Nice change to the NZ pikelet. From Hugh’s River Cottage book.


  • 250g wholemeal self-raising flour (or wholemeal flour with baking powder added)
  • A pinch of baking powder
  • A pinch of salt
  • 25 g caster sugar
  • 2 medium eggs
  • 275ml milk
  • 50g butter
  • Oil to cook (I used rice bran oil spray)


Sift the flour, baking powder, and salt into a large bowl. Stir in sugar, make a well in centre and break in eggs. Pour in half the milk. Whisk gently at first, and then as it starts to thicken, add more milk and melted butter. Beat until creamy but slightly thick. You may not need all the milk.

Heat a large frying pan, add a few drops of oil, spread (here the spray is handy) and drop a tablespoon (or two) into the pan aiming for the size of a large biscuit (around 4 – 5 in the pan). Wait till bubbles start and then flip over (around a minute). Cook the second side for less than a minute. Remove, oil pan, repeat and enjoy! Butter and jam on top work well.

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