- Put the flour in a bowl and stir in the sugar. Make a well in the centre, and add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth pancake batter.
- Heat a large shallow dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the cooked drop scones warm). Heat a large, heavy-based frying pan over a moderate heat and grease it with 1 tsp of oil.
- Using a dessertspoon, pour the batter from the pointed end (rather than the side of the spoon) to make neat, round drop scones. Depending on the size of the griddle, you should be able to cook 4–6 pancakes at once, but make sure you leave enough space round them so you can turn them easily. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pancakes should be golden brown underneath.
- Turn the pancakes over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to the prepared dish, wrap in the tea towel and keep warm while you cook the remaining scones. Grease the griddle lightly with 1 tsp oil before cooking each batch.
- Serve warm with butter, syrup and freshly whipped cream.