Ingredients
For the drop scones
110g/4oz plain flour
2 tbsp caster sugar
2 free-range eggs
5 tbsp milk
1-2 tbsp vegetable oil
For the hot mango chilli sauce
2 tsp vegetable oil
½ mango, peeled and chopped
¼ red chilli, seeds removed, chopped
1 tbsp caster sugar
To serve
2 tbsp double cream
Method
1. For the drop scones, whisk together the flour, sugar, eggs and gradually add the milk to form a thick batter.
2. Heat one teaspoon of the vegetable oil in a non-stick frying pan and add spoonfuls of batter to the pan. Be sure to keep spoonfuls apart.
3. Flip over after 2-3 minutes, or once golden on the base. Brown on the other side then transfer to a plate.
4. Repeat until you have used all the remaining batter.
5. For the hot mango chilli sauce, heat the oil in a non-stick frying pan. Add the mango, chilli and sugar and gently sauté for 3-4 minutes, or until the sugar has dissolved and mango becomes slightly glazed.
6. To serve, stack the drop scones on a plate, pour over the hot mango sauce and drizzle over the double cream.
