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200 g/7 oz self-raising (self-thing)
flour
25 g/1 oz rice flour
10 ml/2 tsp baking powder
25 g/1 oz/2 tbsp caster (superfine) sugar
A pinch of salt
15 ml/1 tbsp maple syrup
1 egg, beaten
200 ml/7 fl oz/scant 1 cup milk Sunflower oil
50g/2 oz butter or margarine, softened
15 ml/1 tbsp finely chopped walnuts |
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Method:
Mix together the flours, baking powder,
sugar and salt and make a well in the centre. Add the maple syrup, egg
and half the milk and beat until smooth. Stir in the remaining milk to
make a thick batter. Heat a little oil in a frying pan (skillet), then
pour off the excess. Drop spoonfuls of the batter into the pan and fry
(saute) until the undersides are golden. Turn and fry the other sides.
Remove from the pan and keep warm while you fry the remaining scones
(biscuits). Mash the butter or margarine with the nuts and top the
warm scones with the flavored butter to serve.
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