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| Drop Scones |
| ingredients: |
4
ounces Self-raising flour
2 tablespoons Granulated sugar
1 Egg, beaten
5 fluid ounces Milk |
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| method: |
Sift the flour into a mizing
bowl and mix in the sugar. Make
a well in the center of the
flour and drop in the egg. Stir
in the milk gradually and mix
to a creamy batter. The thicker
the batter, the thicker the
pancake will be. Heat the bakestone
and grease lightly. Using a
large spoon, drop the batter
off it in round "puddles"
onto the bakestone, leaving
room for spreading. Cook over
a moderate heat until the top
surface is covered with bubbles,
and when the underside is golden,
turn and cook the other side.
When golden, lift off the bakestone
and wrap in a cloth.
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| Serve
as soon as possible with butter, honey
and preserves. If any are left until
the next day, they can be crisped under
the grill before serving. For a change,
1 oz of butter can be rubbed into the
flour and sugar: or lemon essence (six
drops) can be added to the batter. |
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