125 g self-raising white flour
30ml caster sugar
1 egg, beaten
Butter and sugar, whipped cream and jam,
blueberries and crème fraiche.
1. Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg with enough milk to make a thick batter.
2. Cook the mixture in batches: drop tablespoons onto a greased hot griddle or heavy based frying pan.
3. Keep the griddle at a steady heat and when bubbles rise to the surface of the scone, turn over with a palette knife. Cook until golden brown on the other side.
4. Place the cooked drop scones on a clean tea-towel and cover with another tea-towel to keep the scones moist. Serve warm, with toppings of your choice.