If your bangs are curled, your lashes twirled, but still the world is cruel, cheer yourself up with something pink and fluffy (and a helping hand from Teen Angel). No grease required.
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Set in late 1950s America, Grease tells the story of Danny and Sandy, who, following their summer fling, unexpectedly find themselves attending the same high school and find that rekindling their romance is complicated by the expectations of their respective cliques (the T-Birds and Pink Ladies). With a teen pregnancy, gang rivalry and a little car maintenance thrown in for good measure, Grease is THE original high school musical – immortalised for so many by the 1978 movie starring John Travolta and Olivia Newton-John.
It should be noted that Cabernet co-editors Georgina and Keith once starred in a production of Grease as Jan and Danny and my wife was Frenchy… with a photo of all three on the blog!
Beauty School Drop Out is a dream sequence where Frenchy, one of the Pink Ladies, is persuaded, in no uncertain terms, by a Teen Angel that she will never make it as a beautician (except maybe for hookers) and that she should return to high school for a better shot at life. A cautionary tale of dashed ambition also lies behind the creation of this Grease-inspired recipe, Beauty School Drop Scones…
Your story sad to tell…
One of the great pleasures of this blog is creating a recipe that, often spuriously, fits a song title. Drop scones, also known as scotch pancakes, are very similar to American breakfast pancakes but are smaller, sweeter and, usually, served for afternoon tea. “Perfect,” I thought. “I know, let’s be clever and make them pink. Oh – let’s use freeze-dried raspberry powder. That’ll be really easy! I don’t know why I can’t find any pancake batter recipes where this has been tried before!”
Most mixed up non-delicious on the blog…
I mixed a little of the freeze dried raspberry powder with the milk, obtaining a deliciously pink milkshake which I then added to my flour, sugar and baking powder mix. I had anticipated that I might get a bit of an extra rise from the acidic raspberry reacting with the bicarb in the baking powder, but hadn’t fully accounted for the chemical reaction…
Missed your mid-terms and flunked science too…
… it turned purple. Not a nice purple. More of a deathly grey purple. Nevertheless, I beat in the eggs and bravely cooked a batch in a pan – the batter foamed in a sinister manner and flinched away from the spatula when I tried to flip it. I described the resultant effort to my fellow editors as “like eating zombie muppet flesh.”
Baby don’t sweat it!
You’re not cut out to hold a job!
Better forget it… Who wants their cakes cooked by a…
No need to be rude! Let’s just try again, forget the raspberry stuff and use pink food colouring… (which I need to buy, late on a Sunday in a small town…)
Hanging around the corner store…
… and make the batter again, take a great Instagrammable photo and then we’ll be done!
Baby get movin…
OK… Flour… sugar… baking powder… milk… food colouring… lovely pink!
Eggs….What do you mean egg yolks are too orange?! And cooking on a griddle browns them!?
Why keep your feeble hopes alive?
What are you provin?
That I can make distinctly un-pink non-raspberry-flavoured drop scones.
You’ve got the dream but not the drive!
Thanks. OK. That’s it. I give up.
Well at least you could have taken time,
To wash and clean your clothes up.
Wipe off that angel face and go back to high school.
Angel cake, did you say….?
No bicarb or egg yolks to ruin the colour… this could work!
Baby don’t blow it,
Don’t put my good advice to shame!
Whisk egg whites until they are foaming. After adding a pinch of salt, cream of tartar and freeze-dried raspberry powder, whisk to soft peaks. Then add caster sugar and whisk to stiff peaks. In a separate bowl, sieve plain flour and icing sugar and mix. Gently fold a third of this into your pink fluffy eggs and, once combined, repeat with the remaining dry ingredients. Go easy – the air in the eggs is your raising agents.
Drop (after all we are recreating drop scones) spoonfuls of your mix onto non-stick baking sheets and smooth out to neat-ish disks, about 6cm diameter and 1cm height, and bake in a preheated oven. Keep a close eye on them – you do NOT want the tops to brown and lose that precious pink colour! They will be done in 5-6 minutes.
If the tops are quite sticky, let your oven cool a little and return to the oven (with door open) for a few minutes to help them dry off. Allow the mini angel cakes to cool on the baking sheet before moving to a serving plate. Sprinkle with a little icing sugar mixed with raspberry powder.
So… there we have it: not exactly Beauty School Drop Scones but raspberry flavoured Teen Angel Cakelets. The raspberry powder gives a fantastic flavour.
Alternatively, triple the quantities, invest in an Angel cake tin and make a large, light, baby-pink raspberry-flavoured angel cake instead!
Now I’ve called the shot,
Get off the pot,
I really gotta fly,
Gotta be going to that malt shop in the sky…
- 3 egg whites
- pinch of salt
- ¼ tsp cream of tartar
- 2 tsp freeze-dried raspberry powder
- 70g caster sugar
- 40g plain flour (all-purpose flour)
- 30g icing sugar (confectioner's sugar)
- extra icing sugar and raspberry powder for finishing
- Preheat the oven to 160C / 325F.
- Whisk the egg whites until they are foaming.
- Add a pinch of salt, cream of tartar and freeze-dried raspberry powder and whisk to soft peaks. Add caster sugar and whisk to stiff peaks.
- In a separate bowl, sieve the plain flour and icing sugar and mix. Gently fold a third of this into your pink fluffy eggs and, once combined, repeat with the remaining dry ingredients.
- Drop spoonfuls of your mix onto non-stick baking sheets and smooth out into disks.
- Bake for 5-6 minutes, watching carefully to ensure the tops do not brown.
- Allow to cool on the baking sheet before moving to a serving plate. Sprinkle with a little icing sugar mixed with raspberry powder.