These little scones are delicious with spread.
ingredients
makes 18
2 cups self rising flour
1/2 tsp salt
1 tbsp superfine sugar
1 egg, beaten
1 1/4 cups skimmed milk
oil, for frying
method
1. Preheat a griddle, heavy-based skillet or an electric skillet. Sift the flour and salt into a mixing bowl. Stir in the sugar and make a well in the centre.
2. Add the egg and half the milk, then gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining milk.
3. Lightly oil the griddle or pan. Dollop tablespoons of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst.
4. Turn the drop scones over with a palette knife and cook until the underside is golden brown. Keep the cooked drop scones warm and moist by wrapping them in a clean napkin while cooking successive batches.
9 users have helped to rate this recipe.
more information
For savoury scones, add 2 chopped scallions and 1 tbsp of freshly grated Parmesan cheese. Serve with cottage cheese.
