Banana drop scones with Rowse Clover Honey

Banana drop scones with Rowse Clover Honey


  • Serves
  • Prep time 10m
  • Cooking time 20m

Ingredient title

  • 200g flour (can be gluten free if desired)
  • 2 tsp baking powder
  • Pinch salt
  • 1 tbsp Rowse Clover Honey + more to serve
  • 240ml milk
  • 1 tbsp rapeseed oil
  • 2 egg, beaten
  • 4 tbsp chopped toasted hazelnuts
  • In a large bowl mix the flour, baking powder and a pinch of salt.
  • Then mix with the honey, milk and beat in the egg, until the mixture is of a smooth batter.
  • Heat 1 tbsp of rapeseed oil in a non-stick frying pan and spoon in 3 large spoonfuls of the mixture to make pancakes about 7cm in diameter.
  • Cook for a couple of minutes, until the edges are golden and risen and bubbles appear, then flip and cook for another 2 – 3 minutes, until the pancakes are cooked through.
  • Remove from the pan and keep warm while you cook the rest of the pancakes.
  • Serve 3 pancakes each, spread with Rowse Clover Honey and topped with sliced bananas that have been quickly glazed in a hot pan with a spoonful of Rowse Clover Honey. Finish with some toasted hazelnuts.