Drop scones

Drop scones

　serve 4

100g flour
pinch of salt
1 tbls caster sugar
1 large egg
approx 150 ml milk
butter, for greasing
butter, to serve
jam, to serve

1. Sieve the flour and salt into a large bowl and stir in
the caster sugar.
Make a well in the center, whisk in the egg and enough
milk to produce a batter that resembles thick cream.
2. Place a knob of butter in a griddle or heavy-based
frying-pan and heat until a slight haze appears.
Drop tablespoons of batter onto the surface of the pan,
leaving enough room for them to spread.
3. As soon as the scones are puffed up and bubbling,
flip them over with a palette knife and brown on the other
side.
4. Keep each batch warm wrapped in a clean tea-towel,
while you cook the rest and then serve them with butter
and jam.