Drop Scones or Scotch Pancakes

1. 1

   Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl.

2. 2

   (Use a medium-sized saucepan if you don't have a bowl.)

3. 3

   Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter.

4. 4

   (Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork).

5. 5

   The batter will be much thicker than pancake or Yorkshire Pudding batter.

6. 6

   Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat.

7. 7

   When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan.

8. 8

   Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly.

9. 9

   You can probably cook 3-4 pancakes at a time.

10. 10

    Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown.

11. 11

    Turn them over gently with a knife and cook the other side for a few minutes.

12. 12

    Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool.

13. 13

    Serve with lots of butter, jam, or clotted cream for a treat.

* Per serving · 4 servings · Values may vary.