Ingredients
Method
- Sift flour, baking powder, sugar, and salt into a large bowl. Make a well.
- Add beaten eggs and half the milk. Beat, drawing in flour from the sides, until smooth. Add remaining milk and oil — beat until smooth. Rest 5 minutes.
- Heat a large flat non-stick pan over medium heat. Add a small knob of butter — let it melt and stop foaming.
- Drop heaped tablespoons of batter onto the surface — 3 or 4 at a time, spaced apart. Cook 2–3 minutes until bubbles appear across the entire surface and edges look dry and set.
- Flip with a palette knife — cook 1–2 minutes on second side until golden.
- Transfer to a warm plate under a clean tea towel. Continue in batches. Serve warm with cold butter and syrup or jam.
Notes
Medium heat always — high heat browns the outside before the inside is cooked.
Wait for bubbles across the whole surface before flipping — this is the readiness signal.
Consistent size — a heaped tablespoon per scone — gives consistent cooking.
Keep under a tea towel between batches — they dry out quickly uncovered.
Rest the batter 5 minutes before cooking — the baking powder needs time to activate.
Freeze with parchment between each — toast from frozen in a toaster. Excellent.
