Caramelized Apples with Wholemeal Drop Scones

I was getting ready to post this up last week, and then life typically got in the way and I ended up being rather poorly and stuck in hospital this past week, staring longingly through the window at the glorious sunshine, in between napping anyway! Am sure now I am home it will rain all week!

But enough of the bad stuff, and onto the good stuff! Before going into hospital I finally got around to cooking something from the River Cottage Everyday book, that I was gifted forever back, and loving drop scones so frequently, thought would try out their wholemeal version and pretend to myself its a little healthier! Obviously you can't be good all the time, and whilst they were cooking in the pan I quickly made some caramelised apple slices to go on top!

I'm really not into cereal for breakfast, and these made a welcome breakfast on a lazy morning! I obviously couldn't eat them all in one sitting, and quickly reheated them in toaster over the next two days, so are ideal even if you are just cooking for one, like me. I found them much more filling than the regular ones I make which can only be a good thing!

The apples were made by simply melting a knob of butter with some muscovado sugar, then gently pan frying the slices for around 10 minutes until cooked but not falling apart. Then sprinkled with cinnamon. I think it might have been a granny smith apple...I inherited it as my flatmate was going away at the time! The inspiration for these also came from the same book but pretty much made up as I went along! They were so good and I will definitely make them again!

Makes 20-30 (I halved the mix and got around 18)

250g self raising wholemeal flour
pinch baking powder
pinch sea salt
25g caster sugar
2 medium eggs
275ml milk approx
50g melted butter
a little sunflower oil

Sift flour, baking powder and salt into a large bowl, stir in sugar. Make a well and add eggs and half the milk, Gently whisk to a thickish paste, slowly incorporating the melted butter and remaining milk until you have a smooth, thick batter.

Heat a large flat or griddle pan, oil a piece of kitchen paper and carefully grease the pan. Add a tablespoon of batter to form a small dics. When bubbles appear, gently flip over and cook for a further minute or until they lift away without resistance. Keep warm in a tea towel whilst cooking the remaining scones. Re-grease pan as needed.


Serve topped with a splodge of yoghurt and the apple!