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Ingredients
100g (4oz) self raising flour
1 teaspoon baking powder
25g (1oz) caster sugar
Pinch of salt
1 organic egg
125ml (4fl oz) milk
Drop of sunflower oil, for greasing
Method
Sieve the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
Lightly grease a frying pan and warm it over a moderate heat. Drop 3 tablespoons of the batter into the pan, keeping them well apart so they don't stick together.
Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath (and not before).
Then flip them over and cook on the other side for a minute or so, until golden on this side as well.
Remove from the pan and serve warm with butter and jam, apple jelly, lemon curd or chocolate spread.
Chef: Darina Allen
Programme: The Afternoon Show
