Years ago I used to work in a kitchen in the Hope Valley near Sheffield and we used to make drop scones for the hoards of visiting tourists who would devour them greedily in between their Peak District hikes. I haven't made drop scones in years and recently fancied something sweet one evening, so cobbled these together as an experiment, and you know what, they ain't half bad!! Part scone, part cake with a delicious caramel flavour, we had them warm from the oven with creme fraiche as dessert, and cold the next day as a snack with a cup of tea. However, these would be fabulous served with ice cream or custard, layered in to a trifle, or how about served with dark chocolate sauce and some chopped crystallised ginger!
Ingredients
8oz plain flour, 6oz dark muscavado sugar, 4oz butter, 2 eggs, 2tbsp raisens, 2tsp vanilla essence, 1tsp baking powder, 1tbsp natural yoghurt.
Preheat the oven to 180 Celsius and line a baking tray with parchment paper ready. In a large bowl beat the butter, sugar, vanilla essence and baking powder until smooth and glossy.
Crack the eggs in to a small bowl and beat thoroughly, gradually add the eggs to the butter mix beating in between each addition until thoroughly combined, next add the flour a tablespoon at a time folding with a spatula until all the flour has been used and the mixture is once again smooth and glossy. Finally add the raisens and yoghurt and fold one last time to combine.
Using a large tablespoon drop heaps of the mixture on to the baking parchment spacing them out evenly. Don't worry if they don't look pretty, they will smooth and spread whilst cooking. Bake in the oven for 20 minutes until the tops become rounded, slightly glossy and begin to crack. Transfer to a wire cooling rack and allow to cool slightly before serving.
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