Recipe - Drop Scones

1 cup Allpupose flour
pn Baking soda
pn Salt
3 tablespoon Sugar
2/3 cup Buttermilk
1 Egg, lightly beaten
2 teaspoon Butter, melted, cooled
Butter

Scotland's version of the scone, sometimes known as "Scot's Pancake". Looks
more like a crumpet, though the texture resembles a pancake.

Preheat a griddle or heavy skillet over high heat; grease lightly. Sift
flour, baking soda and salt into a large bowl. Stir in sugar. Add
buttermilk, egg, and melted butter and mix well with a wooden spoon. Drop
tablespoonfuls of batter onto griddle or skillet, spacing scones well
apart. Cook a few minutes or until tops are bubbling and undersides are
golden brown; flip over with a wide spatula and cook until brown on other
side. As scones are cooked, wrap them in a cloth towl or napkin to keep
them moist and warm while you cook remaining scones. Serve warm with
butter. Makes 12 to 15 scones.

VARIATIONS: Fruit Drop Scones Add One half cup raisins (plumped) to dry
ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini