Dropping batter of wheatflour, egg, milk, soda and sugar, formed into small pancakes c 5ins diameter, 1/4ins thick and fried.
Although small cakes or pancakes have been made for centuries, the term 'drop scone' seems to be relatively new, and always associated with a soda-raised item.
Original Receipt from 'Cookery Up-to-date' by May Little, about 1920
426 DROP SCONES
1/2 lb. flour.
1/2 pint of milk
1/2 oz sugar
1/2 teaspoonful cream of tartar.
1/2 teaspoonful carbonate of soda.
Sift the flour into a basin, add the salt, make a well in the centre, put in the well-beaten egg and mix to a smooth batter with the milk, add the sugar. Dissolve the cream of tartar and carbonate of soda in separate cups with a little milk, add them to the batter and mix well. Get the girdle hot, rub it with a piece of suet, put a spoonful of batter on the girdle. When it is set on one side turn and brown on the other.
Butter and serve hot.
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