Pineapple and Cinnamon Drop Scones Recipe

Ingredients :

Serves 24

• 225g / 8oz / 2 cups self-raising (self-rising) whole meal (whole-wheat) flour

• 5ml / 1 tsp ground cinnamon

• 1 egg

• 300ml / ½ pint / 1¼ cups pineapple juice

• 75g / 3oz / ½ cup semi-dried pineapple, chopped

Method :

1. Preheat a griddle, heavy frying pan or an electric frying pan. Put the whole meal flour in a mixing bowl. Add the cinnamon and make a well in the centre. Add the egg with half of the pineapple juice.

2. Gradually incorporate the flour to make a smooth batter. Beat in the remaining pineapple juice with the chopped semi-dried pineapple.

3. Lightly grease the heated griddle or pan. Drop tablespoons of the pineapple batter on to the surface, leaving them until they bubble on top and the bubbles begin to burst.

4. Carefully turn the drop scones over with a palette knife (metal spatula) and cook until the underside is golden brown. Pat dry with kitchen paper and continue to cook in successive batches.

Nutritional Facts :

Per portion :

Energy  40kcals/168kJ

Protein   1.6g

Fat, total   0.5g

   saturated fat   0.1g

Carbohydrate   7.8g

   of which sugars   1.8g

Fiber   0g