Ingredients

• 200g/8 ozs. self raising flour
• 25g/1 oz. caster sugar
• 1 egg
• 250ml/½ pint of milk
• Pinch of salt

Method

1. Put the dry ingredients into a bowl and stir together.
2. Make a well in the centre and drop in the egg and milk.
3. Whisk everything together thoroughly. The batter should be a creamy consistency. Add a little more milk, if necessary.

*If preferred, a heavy frying pan can be used to cook the drop scones, but pre-heat it, and lightly butter it before starting to cook your drop scones. They can also be cooked directly on the Aga's simmering plate, but lift the lid a few minutes before cooking starts, and lightly butter the surface.

Baking

4. Place a circle of Bake-o-Glide on to the Aga simmering plate.
5. Drop the batter in spoonfuls on to the Bake-o-Glide and cook about 2-3 minutes, until bubbles rise to the surface of the drop scones.
6. Flip the drop scones over with a palette knife and let the other sides cook for a further 2 or 3 minutes.
7. When the drop scones are cooked, lift them off the simmering plate on to a clean tea towel on a cake cooling rack, and cover with another clean tea towel. The moisture and heat of the drop scones will be retained this way and they will stay soft.
8. When the drop scones are cooked, invite friends or family to tuck in, while they are still fresh and warm, adding butter and/or jam or syrup.