The rotten weather (which now seems to be improving) seems to have delayed the elderflower this year. Normally I am rushing to pick the flowers to make champagne and drop scones before they disappear at the end of June. We are near to the end of July and there is still some elderflower around.
Elderflower drop scones are lovely. Slap on a bit of gooseberry jam and they are almost unbeatable! I filmed a short video about how to make them which is not edited yet but here is the recipe I used:
125g self-raising flower
2 tsp sugar
150 ml milk
large handful of elderflower stripped from the stalks
1 beaten egg
Mix together the flour, sugar and elderflower. Make a well in the centre of the dry mix and add the egg and some of the milk. Stir and add remaining milk until you have a batter free of any lumps of flour. If it is very thick, add a touch more milk.
Pour a tablespoon of batter onto an oiled pan on a moderate heat. (Make it too hot and you will incinerate the outside but not cook the inside.) Cook for about a minute and then flip over to cook the other side for about a minute.
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