Dropped Scones

Ingredients:	8oz Self Raising Flour
	1 heaped teaspoon Baking Powder
	½ level teaspoon salt
	1 wooden spoonful Golden Syrup
	1 egg
	1 cup of milk
	Oil to grease the pan
	Clean tea towel
	Cooling rack

What you do:

1. Wash your hands.

2. Sieve the SR flour, salt and BP into a bowl. Make a hollow.

3. Add the egg in the hollow with some of the milk.

4. Measure the syrup with the wooden spoon and then using the wooden spoon begin to blend the ingredients together with a swirling motion. Be careful not to get lumps.

5. Gradually add more milk until you have a thick batter rather like salad cream (not runny like pancakes).

6. Heat the girdle or heavy frying pan so that you can feel the heat with the flat of your hand about 4cms away from the surface.

7. Carefully grease the surface of the pan with the kitchen roll soaked in oil. It should not be saturated, just enough to stop the scones sticking.

8. Carefully pour a tablespoon of mixture onto the pan surface so that it falls in a circle. You should be able to make 3 or 4 drop scones at a time.

9. As they start to cook bubbles will form on the top of the drop scone under the surface. When the bubbles begin to break check to see if the lower edge is turning golden brown, if it is it is ready to turn over to cook the other side.

10. Use the fish slice to gently loosen the drop scone and ease it off the pan then flip it over to cook the second side. Watch for the lower edge turning golden brown the ease a bit up to check. If it is cooked lift it off and place it between the folds of the tea towel on the cooling rack so that it cools slowly.

11. Between batches of dropped scones clean and grease the pan surface with the oily kitchen roll. Keep an eye on the heat of the pan as if it gets too hot the drop scones will burn before they are cooked in the centre.

12. Serve with butter and jam.