Lemon and sultana wholemeal drop scones

These wholemeal drop scones make a very substantial breakfast, and are super-quick to whip up in the morning. Next time I'm tempted to replace half the flour with plain self-raising rather than wholemeal, to make them a little lighter. But as they are they are delicious, and would also be good at teatime or after a swim.

Ingredients

• 250g wholemeal self-raising (or plain wholemeal flour with 2 teaspoons baking powder)
• Pinch baking powder
• Pinch sea salt
• 25g caster sugar
• 2 medium eggs
• 275ml milk
• Grated zest 1 lemon
• 50g butter, melted
• Sultanas

Method

• Sift the flour, bp and salt into a large bowl and stir in the sugar. Make a well in the centre.
• Break in both the eggs, add about half the milk and start whisking. Add more milk as you go until you have a thick, smooth batter. This is very easy, and you may not need all the milk.
• Grate in the lemon zest and leave the batter to sit for a bit if you can.
• Melt the butter and whisk it into the batter. I always use my pancake pan for this, and then wipe out the excess with some kitchen paper leaving a beautifully prepared cooking surface.
• Dollop heaped desert-spoon-fulls onto your hot pan or griddle, and sprinkle on a few sultanas. NB - I found each pancake spread a lot so leave plenty of room for flipping.
• After about a minute, when small bubbles start to appear, flip the pancakes over with a spatchula or pallet knife and cook the other side until the pancakes are springy to the touch and no longer oozing batter.
• Transfer to a waiting plate, cover with kitchen paper to keep them soft and warm, and carry on with the rest of the batter.
• HF-W recommends serving these with sugar and cinnamon, or fresh fruit jam. But I'm afraid Dr K and I inhabit a more vulgar household, and we ate them with golden and maple syrup respectively.