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8 oz. plain flour (225 g)
1 tsp. cream of tartar
1/2 tsp.baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz.milk
1 Tbsp.oil
Sift the dry ingredients together into a mixing bowl and make a well in the center.
Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered.
Turn with a spatula and cook until the underside is golden brown.
Serve with butter.
Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked.
1 tsp. cream of tartar
1/2 tsp.baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz.milk
1 Tbsp.oil
Sift the dry ingredients together into a mixing bowl and make a well in the center.
Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered.
Turn with a spatula and cook until the underside is golden brown.
Serve with butter.
Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked.