Drop Scones (Bakestone Recipes)

Fruit scones are my favorite, so I'll write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than you're used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Next we have Drop Scones. These are * a lot * like pancakes.

Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil.

Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter.

Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked.