Kid’s Club



200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob butter

150g pack blueberry

sunflower oil or a little butter for cooking

golden or maple syrup


  1. Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
  2. Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
  3. Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
  4. Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
  5. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
  6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  7. Cover with kitchen paper to keep warm while you use up the rest of the batter.
  8. Serve with golden or maple syrup and the rest of the blueberries.




2 1/2 cups self raising flour

2 heaped tsp baking powder

1 tbs icing sugar

1 egg, lightly beaten

50g butter, melted

1 - 1.5 cups milk


  1. Preheat oven to 210°C.
  2. Sift flour, baking powder and icing sugar together.
  3. Stir in egg, butter and then add milk a little at a time until you have formed a slightly sticky dough.
  4. Turn out onto a floured board and leave to rest for 20 minutes.
  5. Roll to 2cm thickness.
  6. Cut out circles with a glass, dipping it in flour between cuts.
  7. Place scones close together on baking paper covered baking sheet and rest for a further 10 minutes.
  8. Bake for 10 minutes.

Notes: These easy scones rise beautifully with no kneading required.

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