Exotic Summer Scones

PUBLISHED: 09:00 04 August 2014

Elderflower & Strawberry Summer Drop Scones

Elderflower & Strawberry Summer Drop Scones


The summer’s big flavour this year is elderflower - a hedgerow taste that is beautifully captured here by Devon cook, grower and author, MARK DIACONO.

Elderflower & Strawberry Drop Scones

Makes about 12

For the drop scone batter

65g plain flour

65g spelt flour

1tsp baking powder

25g caster sugar

A pinch of salt

Up to 100ml milk

30g butter, melted

2 free range eggs

To assemble and cook

6 heads of elderflower

2 handfuls of mini strawberries

2-3 tsp of vegetable oil for frying


1 Sift the flours and baking powder into a bowl and stir in the sugar and the salt. Make a dip in the centre.

2 Add 2tbsp of the milk and the melted butter to the eggs, beat just enough to combine. Pour into the dip in the flour and beat in. Add the rest of the milk in a trickle, beating it into the flour until the batter drops – rather than pours – from a spoon; you may not need it all.

3 Use a fork to gently strip the elderflower florets from their stalks and stir the florets, along with the mini strawberries, into the batter.

4 Put a few drops of oil into a large frying pan, wipe them around with a crumpled piece of kitchen paper, and warm over a moderate heat.

5 You will need to cook the drop scones in batches – cook 3 or 4 at a time.

6 Lower dessertspoonfuls of the batter into the hot pan leaving space in between to allow them to spread a little. When you see bubbles appearing through the batter, use a palette knife to turn the drop scones over. Cook for another minute or so, until golden. Remove and keep warm while you cook the rest.

7 Serve the fruity drop scones warm, with yoghurt or cream.

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