Quick Chocolate Drop Scones - cooking recipe

Ingredients

90 g self-raising flour
1 teaspoon baking powder
3 tablespoons golden caster sugar
4 tablespoons cocoa powder
1 large egg, beaten
150 ml full-fat milk
65 g unsalted butter, plus extra
unsalted butter, for frying, melted
200 g cherry compote
heavy cream, to serve

Preparation

Sieve the flour, baking powder, sugar and cocoa powder into a large bowl.
Make a well in the centre of the dry mix and pour in the beaten egg.
Using a wooden spoon, beat the egg, gradually drawing in the flour. Add the milk a little at a time, while continuously mixing, until a smooth batter is achieved.
Add the melted butter.
Melt half the extra butter in a heavy-based frying pan and drop spoonfuls of the batter in the pan.
Cook for 1 minute or so, until bubbles begin to rise to the surface.
Flip over, and cook for 1-2 minutes.
Repeat for the rest of the scones.
Warm the cherry compote in a small pan.
Serve the scones with the warm compote and thick cream.