Drop Scones

Place the flour, baking powder, salt and sugar into a deep bowl.

Make a well in the centre of the flour and add the egg and half of the milk.

Using a hand blender or whisk, mix to a smooth, thick batter, adding more milk until you have a thick, but spoonable batter. (You may not need all the milk)

Heat a heavy based frying pan and using a piece of kitchen paper wipe the surface with a little butter.

Using a tablespoon, put a heaped spoonful of the batter into the pan, testing one pancake first to check that the pan is hot enough.

Cook the pancakes in batches of three or four at a time.

Flip each pancake once bubbles have started to rise to the top and pop, and the pancake has set.

Using a spatula, flip and cook the other side for around two minutes or until a golden brown.

Place inside a clean tea towel on a cooling rack to keep warm before eating.