Drop Scones

A great breakfast - a bit like American pancakes, but with slightly more substance. Great with butter and jam

Ingredients for 4

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Ingredients
200	grams	self-raising flour
2	eggs	egg	(100 grams)
3	tablespoons	caster sugar	(40 grams)
3	tablespoons	melted butter	(40 grams)
1/8	teaspoon	salt	(0.8 grams)
200	mls	milk
3/4	teaspoons	sunflower oil	(4 mls)

Salt content: 0.1% (by weight, not counting salt in other ingredients)

You can leave out the salt and the butter if you want to. More healthy that way, but also a tad more bland :-)

Method

Mix the dry ingredients together. Then mix in the egg, then the milk and melted butter. You want to achieve a creamy consistency close to that of porridge, so you might not want to add all the milk. Stop when the consistency is right. Fry up in a bit of sunflower oil.

In the step-by-step instructions below, I am not using any butter. It's fine to leave it out if you don't want the added calories.

You might need a lot less milk than mentioned in the ingredients list - stop adding milk when you have that porridge-like consistency.

We eat them with butter and jam.

Step-by-Step Instructions

	Sift the dry ingredients together. Put in a mixing bowl and add the egg.
	Mix together until the mixture gets evenly flaky like in this photo.
	Now slowly add the milk. You have to be careful not to add too much milk as you don't want the mixture to be too liquid.
	This is about the right consistency - it should feel like a porridge.
	Heat up a small amount of sunflower oil in a frying pan (best use a coated pan) and heat it up. When it has reached temperature, drop about 4 tablespoons of the mixture as four "blobs" into the frying pan.
	When the surface of the drop scones develops bubbles that burst (like in this photo), it's time to turn them.
	Fry for 20 to 30 seconds on the other side and they are ready.