*  Exported from  MasterCook  *
                      DROP SCONES (BAKESTONE RECIPES)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Self-raising flour
    2       tb           Granulated sugar
    1                    Egg, beaten
    5       fl           Milk*
   *Approximate.  -- Sift the flour into a mizing bowl
   and mix in the sugar. Make a well in the center of the
   flour and drop in the egg.  Stir in the milk gradually
   and mix to a creamy batter.  The thicker the batter,
   the thicker the pancake will be.  Heat the bakestone
   and grease lightly. Using a large spoon, drop the
   batter off it in round “puddles” onto the bakestone,
   leaving room for spreading.  Cook over a moderate heat
   until the top surface is covered with bubbles, and
   when the underside is golden, turn and cook the other
   side.  When golden, lift off the bakestone and wrap in
   a cloth.  Serve as soon as possible with butter, honey
   and preserves.  If any are left until the next day,
   they can be crisped under the grill before serving.
   For a change, 1 oz of butter can be rubbed into the
   flour and sugar:  or lemon essence (six drops) can be
   added to the batter.
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