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    Drop Scones, Peaches and Whipped Honey

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    Drop Scones, Peaches and Whipped Honey

    My mum used to flip endless rounds of these for us on our red Aga. They are perfectly suited to outdoor cooking, as well as indoor, and are still an absolute winner with children.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 100g Self-raising flour
    • ½ tsp Baking powder
    • ¼ tsp salt
    • 1 small egg
    • 6 tbsp Light runny honey, such as acacia
    • 125ml Milk
    • 75g Butter, softened, plus extra to grease the pan
    • 6 Ripe peaches, stoned and cut into six
    • 3 tbsp Flaked almonds


    1. Sift the flour and baking powder in a bowl, stir in the salt and make a well in the centre. Crack the egg in, add 1 tbsp honey and whisk, gradually incorporating the flour into the egg, adding milk until the batter has the consistency of double cream.
    2. Heat a lightly buttered frying pan. Add generous tablespoons of batter and cook for 1 minute until bubbles appear; turn and cook for a further minute, until golden. Transfer to a plate and keep warm.
    3. Over a medium heat, melt 15g butter in the pan. Add the peaches and almonds with 1 tbsp honey; cook, stirring, for 5 minutes. Serve the scones with the remaining butter and honey, whipped together, and peaches.

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    Drinks recommendation

    Why not try a dessert wine with orange-blossom aromas? Brown Brothers Late-Harvested Orange Muscat & Flora 2008 Victoria, Australia. Bin 95739.


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    4 stars