A cross between a scone and a pancake, these little treats couldn’t be much easier. Be sure not to make the batter too runny though – trial and error should see you right. Also, they don’t improve if they hang around for too long, though you’ll probably find that’s not an issue!
4oz plain flour
1 teaspoon of baking powder
Pinch of salt
Pinch of sugar
A quarter pint of milk
2 tablespoons of melted butter
- Sift flour, salt and baking powder into a large bowl. Stir in the sugar and – if you wish – a few raisins or sultanas. Add the egg and the milk, and beat well until you have a smooth batter. Add to this the melted butter.
- Grease a griddle and put it on the heat. Test by dropping a small spoonful of batter onto the griddle and if the heat is right, small bubbles will form within a short while on the surface of the batter.
- Drop large spoonfuls of batter onto the griddle, flipping them over after two minutes to cook on the other side for the same length of time. Lay the cooked scones on a clean cloth over a wire cooling tray.
- Serve with butter and homemade jam.