Drop scones

Also known as Scotch pancakes, these were classically made on a solid metal griddle on an open fire. Now it is more practical to use a large non-stick fry pan or if you have an Aga, on the simmering plate. 

Ingredients

• 175g/6oz self-raising flour
• 1 tsp baking powder
• 40g/1½oz caster sugar
• 1 small orange, zest only
• 1 free-range egg
• 200ml/7fl oz milk
• little sunflower oil, for greasig

To serve

• butter or maple syrup or honey
• Greek-style yoghurt
• fresh blueberries and raspberries

Method

1. Measure the flour, baking powder, sugar and orange zest into a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well, with a whisk, until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
2. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.
3. Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft. Continue cooking the batter in the same way.
4. Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.