I love making and eating these pan scones, as this is my very lovely Scottish Nanny B’s recipe. She was an amazing cook and Even cooked for for a famous whisky family in Scotland at one stage of her life. She grew her own veg, cooked from scratch, ate all sorts of animals and parts, ate very little processed food and lived a very healthy life until 94! So she must of done something right I say.
She cooked these all the time for us and put sultanas or raisins in the mixture. Once cooked put honey, jam, butter or lemon and sugar on them. Delicious.
I’ve adapted them for gluten and dairy free and work wonderfully.
They store in an airtight container for a day or two and toast well.
So you will need:
6oz self raising flour (gluten free like doves farm work well if using)
1 level teaspoon bicarbonate of soda
1 level teaspoon baking powder (gluten free if using for gf)
1 level teaspoon cream of tartar
2 large eggs
1/4 pint of milk, alternative milk like oat milk or soya milk works well
2 full tbsp gold syrup
1. Mix all the ingredients together and whisk, ensuring all the lumps are out.
2. Put a non stick frying pan on the heat and allow to heat up. Put large dollops of the mixture into the frying pan leaving space between and leave to cook. You will see them puff up a little as they cook. When you see a good number of bubbles appear through your panscone this is time for you to flip your panscone over and cook on the other side. See picture below.
You should see the cooked side is golden brown. If it too dark you may need to turn the heat down. You will get a feel for the heat and time to flip. Continue this until mixture is done.
We like these served all sorts of ways including how my nan served them. However we have made some modifications along the way. I quite like the cooked with blueberries.
My kids like them spread with Nutella. We all like them with ice cream and caramel sauce and peanuts.
They kind of go with lots so be crazy and try your favourite toppings! 😊
Thanks nan this one will always remind me of you 💕