200g self-raising flour 25g caster sugar pinch of salt
Butter and jam
1 Put the dry ingredients into a bowl and stir together.
2 Make a well in the centre and drop in the egg and milk.
3 Whisk everything together thoroughly. The batter should be a creamy consistency. Add a little more milk, if necessary. Leave to rest for 30 minutes.
4 Heat a little butter in a frying pan and fry tablespoons of the batter, turning them once when set. Serve with butter and jam.
Stack uneaten Drop scones, separated with greaseproof paper. Wrap stack in foil and place in a sealed freezer bag, label and date. Thaw in the fridge. To reheat, wrap stacks of 8 greaseproof paper-separated
Drop scones in foil and place on a baking tray. Heat in a preheated oven (180°C/gas mark 4) for 10 minutes or until heated through. Alternatively defrost uncovered in the microwave for 1 – 2 minutes or until almost thawed. Leave to stand for 2 minutes. Then to reheat a single portion, cover with a damp paper towel and heat for 1 – 1½ minutes or until warm to the touch.