A cross between a scone and a crumpet, these easy to make biscuits will be the star of any meal, and you’ll love that you don’t need to heat up an oven. I searched for years before finding a bacon and cheese version of this recipe, which I modified to make this plain version that I love. When I finally found it I was amazed at how easy these are to make!
Place flour, sugar, baking powder, and salt in a bowl and mix well.
Beat milk, eggs, and melted butter together in another bowl; stir into the flour mixture with a few strokes. Handle dough as little as possible.
Scrape the dough out onto a generously floured surface. Dip your fingers in flour and pat dough into a circle about 1/2-inch thick. Cut into 4-inch rounds to form the scrumpets.
Melt butter in a large frying pan over medium-high heat. Frying pan should be greased very lightly, preferably with butter. Fill pan with some scrumpets and immediately reduce heat to medium. Cook for 5 minutes. Turn, lower the heat, and cook for 5 minutes more. Cook remaining scrumpets and serve warm.
Per Serving: 173 calories; protein 4.4g; carbohydrates 23.6g; fat 6.7g; cholesterol 46.2mg; sodium 293.2mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.