Drop Scones (bakestone Recipes)

Servings: 8
Ingredients:

4 oz Self-raising flour
2 T  Granulated sugar
1    Egg, beaten
5 fl Milk*

*Approximate. — Sift the flour into a mizing bowl and mix in the sugar.
Make a well in the center of the flour and drop in the egg. Stir in the
milk gradually and mix to a creamy batter. The thicker the batter, the
thicker the pancake will be. Heat the bakestone and grease lightly.
Using a large spoon, drop the batter off it in round ‘puddles’ onto the
bakestone, leaving room for spreading. Cook over a moderate heat until
the top surface is covered with bubbles, and when the underside is golden,
turn and cook the other side. When golden, lift off the bakestone and
wrap in a cloth. Serve as soon as possible with butter, honey and
preserves. If any are left until the next day, they can be crisped under
the grill before serving. For a change, 1 oz of butter can be rubbed into
the flour and sugar: or lemon essence (six drops) can be added to the
batter.