• Sift together the flour, salt, bicarbonate of soda and cream of tartar. Stir in the sugar and make a well in the centre. Gradually beat in the egg and milk to make a smooth thick batter.
• Lightly grease a hot griddle or heavy-based frying pan and drop large spoonsful of the mixture on, allowing plenty of room for spreading.
• When the surface bubbles and the drop scones are set, turn quickly and cook the other side. Serve wrapped in a clean cloth to keep scones warm and soft.

Cook's Tip

• To make savoury drop scones, omit the sugar. Add 4 tablespoons grated Parmesan cheese and 1 teaspoon mixed dried herbs to the batter. Cook as above, then serve hot.