Preparation time 5 minutes,
Cooking time 5 - 10 minutes,
Calories 40 per scone
makes about 30
225 g (8 oz) plain flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
25 g (1 oz) caster sugar
300 ml (1/2 pint) milk
1. Sift together the flour, salt, bicarbonate of soda and cream of tartar. Stir in the sugar and make a well in the centre. Gradually beat in the egg and milk to make a smooth thick batter.
2. Lightly grease a hot griddle or heavy-based frying pan and drop large spoonsful of the mixture on, allowing plenty of room for spreading.
3. When the surface bubbles and the drop scones are set, turn quickly and cook the other side. Serve wrapped in a clean cloth to keep scones warm and soft.
To make savoury drop scones, omit the sugar. Add 4 tablespoons grated Parmesan cheese and 1 teaspoon mixed dried herbs to the batter. Cook as above, then serve hot.
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