Making the batter with pineapple juice instead of milk cuts down on fat and adds to the taste.
ingredients
makes 24
1 cup self rising whole wheat flour
1 cup self rising white flour
1 tsp ground cinnamon
1 tbsp superfine sugar
1 egg
1 1/4 cups pineapple juice
1/2 cup semi-dried pineapple, chopped
method
1. Preheat a griddle, heavy-based skillet or an electric skillet. Put the whole wheat flour in a mixing bowl. Sift in the white flour, add the cinnamon and sugar and make a well in the centre.
2. Add the egg with half the pineapple juice and gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining juice with the chopped pineapple.
3. Lightly grease the griddle or pan. Drop tbsps of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst.
4. Turn the drop scones with a palette knife and cook until the underside is golden brown. Keep the cooked scones warm and moist by wrapping them in a clean napkin while continuing to cook successive batches.
more information
Drop scones do not keep well and are best eaten freshly cooked. Other semi-dried fruit, such as apricots or pears, can be used in place of the pineapple.
