Drop Scones
(Scotch Pancakes)

225 g (8oz) Self-Raising Flour
15 ml (1/2 level tbsp) Caster Sugar
1 Egg
300 ml (1/2 Pint) Milk
25-50 g (1-2 oz) Melted Butter
(Makes about 24 scones)

* Sift flour into a bowl and add sugar.

* Mix to a smooth batter with the egg and half the butter.

* Stir in remaining butter.

* Lightly brush a griddle iron or a heavy frying pan with melted butter and heat.

* Drop small rounds of scone mixture from a tablespoon into the pan.

* Cook over a moderate heat until bubbles show on the scone surface.

* Carefully turn over and cook for a further 2 minutes.

* Repeat until all the mixture is used up.

* Keep scones warm and serve immediately with butter and jam or a topping of your choice.


* Enjoy!

 

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