Ainsley Harriott’s chocolate drop scones
Ainsley Harriott is amongst the celebrities calling on the nation to put the kettle on and host a Brew Together fundraising event this April for Bowel Cancer Awareness Month.
Whether it’s an afternoon tea, a coffee morning or a bake sale, your support matters.
Makes 12 small scones
For the chocolate drop scones
- 125g self-raising flour
- 1tsp baking powder
- 3 tbsp caster sugar
- 4 tbsp cocoa powder
- 1 large egg
- 175ml milk
- Zest of 1 orange
- 100g butter, melted
For the banana mash up
- 2-3 bananas, chopped
- 15g dark chocolate, grated or finely chopped
- Fresh nutmeg, for grating
- A splash of rum (optional)
- A selection of tropical fruits, like strawberries, kiwi, pineapple, cut into small dice and tossed with a splash of coconut rum (optional)
- Cocoa powder, for dusting
- Dark chocolate shavings, to decorate
First, make the drop scone batter. Sift the flour, baking powder, sugar and cocoa powder into a large bowl. Make a well in the centre and crack in the egg. Beat the egg, while drawing in the flour. Gradually add the milk, a little at a time, slowly mixing the ingredients to form a smooth batter. Stir in the orange zest until combined.
Meanwhile, make the mash-up. Mash the bananas in a bowl with a fork, then add an optional splash of rum for the adults, and mix again. Set aside.
Set a frying pan over a medium heat and spoon in a little melted butter. Add the drop scone batter to the pan 1 tablespoon at a time. Leave plenty of space between each scone, so that they don’t join up. Cook until a few bubbles appear on the surface, then flip and cook for 1 minute on the other side. Add more melted butter to the pan between batches, ensuring it covers the surface fully before cooking the next batch.
To serve, stack two or three drop scones on a serving plate with a spoonful of mash-up between each layer. Finish by scattering the diced tropical fruits over the plate like confetti, dust lightly with cocoa powder and scatter over a few chocolate shavings.
Ainsley's Caribbean Kitchen, published by Ebury Press.
Photographer: Dan Jones.