Ingredients (Serves 4) (makes 12-15 scones, depending on size)
- 100g/4oz self-raising flour
- Pinch of salt 1 egg, separated
- 150ml/¼pt milk
- 25g/1oz butter, melted
- 12 rashers smoked streaky bacon
- Runny honey for drizzling
Sift the flour and salt into a mixing bowl. Make a well in the centre, add the egg yolk and 2 tbsp of milk, then mix with a wooden spoon, drawing the flour into the liquid to make a smooth batter. Gradually add more milk, then stir in the melted butter.
In a separate bowl, whisk the egg white until stiff, then carefully fold into the batter mixture.
Lightly grease a large frying pan and heat it. When really hot, add tablespoonfuls of the batter, leaving plenty of space between each drop scone. Cook the drop scones – in batches to avoid overcrowding the pan – for approximately 2 minutes on each side. When bubbles appear on the surface of the scone, flip it over and cook on the other side.
Place the cooked scones in a clean tea towel to keep warm.
Meanwhile, cook the bacon under a preheated hot grill. As soon as the bacon is ready, serve on warm plates with the drop scones, drizzled with honey.