Wholemeal Rye and Maple Drop Scones

frying pan and 2 x mixing bowls

100g Doves Farm Organic Wholemeal Rye Flour
1 tsp Doves Farm Baking Powder
1 egg
3 tbsp maple syrup
150ml milk
oil, for frying
maple syrup, to serve

1. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
2. Break the egg into the bowl, add the maple syrup and half the milk and beat to make a smooth batter.
3. Stir in the remaining milk. Use the batter straight away or refrigerate for up to 12 hours if you wish.
4. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
5. Pour batter into the pan to make 75mm/3” circles and cook on a medium heat.
6. When bubbles appear on the surface and the base is golden turn the drop scones over and cook the other side.
7. Transfer the cooked drop scones to a cooling rack.
8. Repeat until the batter is used.
9. Serve warm with more maple syrup.