As this is a baking book, there are not many savoury recipes, but here is a perfect example of how sweet and savoury can be used together.
Ingredients
Drop Scone Batter
- 100 g cake flour
- 10 ml castor sugar
- 7.5 ml baking powder
- a pinch of salt
- 2 large eggs
- 30 ml canola oil
- milk
- 200 g fresh blueberries
Topping
- 250 g packet streaky bacon
- 100 ml maple syrup
- 3 sprigs of thyme
- 60 ml creme fraiche
- 4 sprigs fresh thyme to garnish
How to Make It
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To make the Batter
- Sift together the dry ingredients. Break the eggs into a measuring jug, add the oil and top with milk to make up a 3⁄4 cup. Whisk the milk mixture well, then gradually whisk into the dry ingredients to form a lumpy batter. Do not over mix: a few small lumps are fine. Add the blueberries and stir through. Cooking the Drop Scones
- Preheat the oven to 100 °C. Heat a drop of oil in a non-stick frying pan over medium heat. Drop two tablespoons of batter per drop scone into the pan. When the bubbles that have formed on top burst turn the drop scone over, and cook for 30 seconds. Remove and keep warm in the oven. Repeat this until the batter is finished. Frying the Bacon
- While you are making the drop scones, fry the bacon in a frying pan over medium heat until the rashers are crispy, add the maple syrup and sprigs of thyme and deglaze (coat and glaze until there is no excess syrup left in the pan) for about 1 minute. Remove from the heat and set aside.
