Drop Scone
These traditional British breads are also known as Scotch Pancakes, and used to be cooked on a griddle over an open fire. They should be eaten immediately, with butter and jam or honey


1 egg (optional, if preferred, replace with water)
pint (275 ml) milk or water
8 oz (225 g) plain flour
1 teaspoon baking powder
2 oz (50 g) sugar
1 teaspoon cream of tartar

Turning the drop scone


1. In a medium-sized bowl, beat the egg with the milk or water.

2. Sift the flour and baking powder into a bowl. Mix in the sugar. Add the cream of tartar and beat the mixture well to form a thick batter.

3. Lightly oil a heavy frying pan or griddle and place over a moderate heat. When the pan starts to smoke, drop individual tablespoons of the batter onto it to form separate drop scones.

4. When bubbles form on the surface of the drop scones turn over, using a fish slice.
5. Cook until both sides are golden. Serve hot.

The cooked drop scone

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