You don’t need a griddle, really. A large, heavy frying pan will do.
For two dozen little pancakes, mix up four cups of self-rising flour, three heaped tablespoons of sugar, a pinch of salt, and two tablespoons of warmed golden syrup. Then add half a pint of milk or buttermilk and two beaten eggs.
Mix everything together until you have a smooth batter. Heat a griddle or pan hot enough to make a drop of water dance, butter lightly, and start spooning out the batter onto the hot surface. Flip the scones over when they begin to bubble.
These are best eaten immediately, hot and delicious, spread with butter and honey. So it’s best to call people into the kitchen either just before or while you’re making the drop scones.
Credit: Matt McAllester is a Pulitzer Prize–winning journalist who was a foreign correspondent for Newsday before returning to London. He found this recipe in Theodora FitzGibbon’s A Taste of Scotland, one of his mother’s cookbooks.