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Drop Scones


8 oz self-raising flour
1 oz caster sugar. Can be licked off spoon.
1 egg. Budget for four eggs if working with under-sevens.
1 pint full cream milk. 10 oz for recipe, plus one glass to be taken with results.
Pinch of salt. This is a small amount of salt, Issy. Tinier than your little finger. Not too much! Not! Oh. That’s too much. Never mind.


Put the dry ingredients into a bowl and stir well.

Make a well in the centre – a well, that’s like a place you get water. Like Jack and Jill. Yes. Drop in the egg. Wheee! Yes, and milk.

Whisk everything together thoroughly. The batter should have a creamy consistency. Add a little more milk if necessary.

Preheat and butter a heavy-based pan. Grampa will pick up the pan. Do not try to lift the pan. Good. Now let the mix drip off a spoon. Don’t rush it. A few splatters on the side of the pan is fine. Now let Grampa flip them, but you can hold the handle . . . yup, that’s it. Hurrah!

Serve with the remainder of the milk, butter, jam, cream and whatever else is in the fridge, and a large kiss on the top of the head for being a clever girl.
9780751544497Recipe taken from Meet Me at the Cupcake Café.