Drop Scones

Makes 18, 64 calories each

• 225g/8oz self-raising flour
• 2.5ml/1/2tsp salt
• 15ml/1tbsp caster sugar
• 1 egg, beaten
• 300ml/1/2 pt skimmed milk
• Oil for frying

Method

Preheat a griddle or heavy-based frying pan. Sift the flour and salt into a mixing bowl.  Stir in the sugar and make a well in the centre.  Add the egg and half the milk, then gradually incorporate the surrounding flour to make a smooth batter.  Beat in the remaining milk.  Lightly oil the griddle or pan.  Drop tablespoons of the batter on to the surface, leaving them until they bubble and the bubbles begin to burst.  Turn the drop scones over with a palette knife and cook until the underside is golden brown.  Keep the cooked drop scones warm and moist by wrapping them in a clean napkin.