Drop scones aka Scotch pancakes

Method

Beat egg in a mixing bowl, add milk and melted butter, then fold in the rest of the ingredients and mix until just mixed. Don’t overmix.

(Get out a cooling rack and clean tea towel for storing the cooked drop scones).

Melt lard in the frying pan. Spoon in mixture, frying a few drop scones at a time. Turn over when you nudge them in the pan and you can sense that they’re fried enough. Once cooked on the other side, put them on the clean towel while you continue frying the rest of the mixture until it’s all used up.

Ingredients

4 tablespoons* plain flour

2 tablespoons* sugar

¾ teaspoon cream of tartar

½ bicarbonate soda

¼ baking powder

½ oz butter (Didi recommends 1 oz)

1 egg

Enough milk to make a stiff batter (sour if possible, soured with lemon if like. Didi says ordinary is fine)

Lard for frying

(*Note: the tablespoons were silver serving spoon size)