Tour Scotland Dropped Scones

Scottish Dropped Scones. Scone is derived from the Gaelic word sgonn and is pronounced skon.

Four ounces (100 g) of flour.
One teaspoon of bicarbonate of soda.
One teaspoon of cream of tartar.
A pinch of salt.
One ounce (25 g) of caster sugar.
One egg.
A quarter pint (150 ml) of milk.

Sift the flour, bicarbonate of soda, cream of tartar and salt into a bowl. Stir in the sugar. Beat the egg and milk together and gradually add to the dry ingredients stirring all the time to prevent any lumps forming. Put a tablespoon or two of the batter on to a hot girdle or lightly greased frying pan. Cook until bubbles appear on the surface of each pancake and the underside is golden brown. Turn each pancake over with a palette knife and cook the other side until golden. Makes about 16.

Best Scottish Food.