Also known as Scotch Pancakes, these were classically made on a solid metal griddle on an open fire, back in the day. Now it is more practical to use a large non-stick frying pan or if you have an Aga, the simmering plate. Server as soon as they are made with butter, syrup and jam or fruit and yoghurt.
Ingredients:
175g self-raising flour
1 tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
1 egg
200ml milk
Sunflower oil, for frying
Serving options:
Butter
Maple syrup or honey
Natural Greek yoghurt
Blueberries or Raspberries
Method:
1. Measure the floor, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth, thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones onto a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue making scones in the same way with the remaining batter, adding a splash more oil if the pan gets too dry.
4. Server at once with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
