Drop Scones

Put the flour, sugar, salt and warmed syrup into a mixing bowl, then add the milk and beaten eggs until the mixture forms a thick dropping consistency like a thick cream. Heat up the girdle or the pan, and very lightly grease it.

Drop by tablespoons in rounds, seeing that they do not overlap and are even. Turn over when little bubbles appear on top and the bottom is golden brown, then cook the other side. Cool in a clean tea-towel or napkin, keeping them wrapped unless they are to be eaten hot from the pan.

Serve the drop scones warm or cold with butter, heather honey or jam. They will keep for some time in a tin, and can be heated up by putting them either in a warm oven or under a slow grill.