Drop Scones

Method

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1. Whisk the flour, sugar and salt in a bowl and make a well in the centre.

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2. Add the egg and half the milk and whisk to a thick, smooth batter, then whisk in the rest of the milk. It should be thick enough to drop from a spoon.

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3. Heat a griddle or heavy frying pan over medium heat and rub with a little butter.

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4. Drop tablespoons of batter onto the pan, well apart, to make rounds about 6 cm across.

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5. Cook 1 to 2 minutes, until bubbles rise and burst on the surface, then flip and cook 1 minute more, until golden on both sides.

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6. Keep warm wrapped in a clean tea towel while you cook the rest, buttering the pan between batches.

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7. Serve warm with butter, jam or golden syrup.

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Chef’s Tips

• Wait for bubbles to burst on the surface before flipping.
• Keep the heat moderate. Too hot and the outside burns before the inside cooks.
• Wrap them in a tea towel to keep them soft and warm.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Butter and jam
• Golden syrup
• A pot of tea

Storage & Reheating

Best warm. Keep in an airtight container 2 days, or freeze for 2 months and warm in the toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.