DROPPED SCONES
(Makes 6-8)
100 g Self Raising flour
pinch salt
50 g caster sugar
1 medium egg
4 x 15 ml spoon (4 tbsp) milk to mix
few drops lemon essence, optional
Mix flour, salt and sugar, add egg and gradually beat in enough milk to make a thick batter.
Add essence, if used.
Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle.
Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.
Turn and brown on the other side. Serve buttered, hot or cold.
N.B A baking griddle should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating. A frying pan makes a good substitute
Recipe posted by Amanda Conradie
