Title: Drop Scones
Categories: Bread
Yield: 4 Servings

8 oz Plain flour
1 ts Cream of tartar
1/2 ts Soda
1/2 ts Salt
1 oz Caster sugar (granulated
-sugar)
1 lg Egg
8 oz (fl) milk
1 tb Oil

From: jills@vnet.IBM.com

Date: 18 Feb 1994 05:18:12 -0500
In answer to the recent request for scones, I dug some up from: Hamlyn All
Colour Cakes and Baking cookbook. It is an honest-to-goodness British
cookbook.

Fruit scones are my favorite, so I'll write the recipe for them first.
Because this is a British cookbook, the measurements may look a little
different than you're used to. In these recipes, I assume that caster
sugar is roughly equivalent to the American granulated sugar. Next we have
Drop Scones. These are * a lot * like pancakes.

Sift the dry ingredients together into a mixing bowl and make a well in the
center. Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.

Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of
the batter onto the hot surface and cook until the top is blistered. Turn
with a spatula and cook until the underside is golden brown. Serve with
butter.

Tip: Keep the scones warm for serving by wrapping in a clean folded tea
towel--this way they will keep moist and warm until they are all cooked.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.