Drop Scones (Pikelets)

In the British Isles, the term' pikelet' indicates a small crumpet made with yeast. In Australia, the term has come to mean a small drop scone made without yeast as in the recipe below. Margaret advises us that they may be Welsh in origin, though the Irish loved drop scones. Please see below for a fuller account.

• 1 cup self-raising flour
• Pinch of salt
• 1 tablespoon sugar
• 1 egg
• 1/2 cup milk
• 1 tablespoon melted butter

METHOD

Sift flour and salt into a large bowl and add the sugar. Break in the egg and add the milk gradually with the melted butter. Whisk together until the mixture is well combined and aerated.

Drop in spoonfuls into a large oiled fry pan set over a moderate heat. When air bubbles appear on the surface turn each one over until browned on the other side. Lift from the pan and serve, when cold with butter or jam and whipped cream.

this recipe from www.inmamaskitchen.com

Contributor: margaret e. walker

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"A silent mouth is sweet to hear." Irish Proverb

"The name "bara pyglyd" (pronounced puglud) means pitchy bread. These were little dark breads, scones or pancakes made from buckwheat flour. Welsh teas centred around the occupation of the household. In north Wales a dish called "swper chwarel" (quarry supper) was eaten at five in the afternoon when the men came in from their labours in the quarry. I have no doubt that in south Wales, which is where my father worked in the coal mine, that the same thing applied. The Welsh were also very fond of "crempog" (pancakes oozing with butter); and "bara pyglyd (pitchy bread)" (pikelets, similar to crumpets, that have spongy holes in them to absorb the butter). " Margaret E. Walker

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