125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour
1 tbsp caster (superfine) sugar
1 medium (US large) egg, beaten
150ml/¼ pint/scant ⅔ cup semi-skimmed milk
sunflower oil to grease
butter or whipped cream and jam to serve
1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg and the milk.
2 Heat an oiled griddle or frying pan and cook in batches, dropping in spoonfuls of the batter. Cook for 2–3 minutes until bubbles appear on the surface of the scones and burst, then flip them over and cook the other side for 2–3 minutes until golden brown.
3 Put the cooked drop scones on a clean teatowel (dishtowel) and cover with another teatowel to keep them moist.
4 Serve warm with butter, or cream and jam.