Scottish Drop Scones
|Self-raising flour||8 Ounce, sifted (225 Gram)|
|Cream of tartar||1 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Caster sugar||1 Ounce (25 Gram)|
|Egg||1 Large, beaten|
|Warm milk||8 Fluid Ounce (225 Milliliter)|
|Oil/Lard||1 Tablespoon (To Grease Griddle)|
1. In a bowl mix together all the dry ingredients.
2. Make a well in the middle and pour the egg into it.
3. Mix the egg gradually into the flour with a wooden spoon, working gently from the middle so that the egg picks up the flour.
4. Very gradually add the milk and continue mixing until all the flour has been incorporated.
5. Beat the mixture hard for 2—3 minutes.
6. Leave the batter to stand for 10 minutes.
7. Warm the griddle and wipe over with oil or lard.
8. Regulate the heat so that the griddle reaches an even all-over temperature.
9. If it gets too hot the scones will burn before being cooked through.
10. On to the griddle drop 4 separate tablespoonfuls of the batter.
11. Let it cook slowly until bubbles appear and break.
12. After about 4 minutes, using a metal spatula turn the scones over very carefully.
13. Leave for another 3—4 minutes until the undersides are golden.
14. The scones should be a golden brown on both sides.
15. From the griddle remove the scones, grease it again and drop more spoonfuls of batter on to it.
16. Repeat until all the batter is used up.
17. As the scones are cooked they should be placed inside a linen cloth to keep them warm and moist until all are ready to serve.