One of the first recipes Grandma learned to manage on her own was drop scones, like small American pancakes but with a bite on the tongue. They are best of all served hot from the pan with a knob of butter on top and a drizzle of honey — her mother would trace the letter A for Anne on the warm pancake. Grandma would have them for tea, but Drop Scones make great open sandwiches and are a treat for brunch too.

Makes ten 3-inch/7-cm scones
1 cup/125 g flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 tablespoon sugar
1 egg
½ cup/125 ml milk
2-3 tablespoons/30-45 g butter, melted
Butter and honey (for serving)
Griddle or large frying pan

1. Sift the flour with the baking soda, cream of tartar and salt into a bowl. Stir in the sugar and make a well in the center. Whisk the egg in a small bowl until frothy and stir in the milk. Pour the mixture into well in the flour and stir with a whisk, gradually drawing in the flour to make a smooth batter. Whisk about 30 seconds.

2. Heat a griddle or a large frying pan and brush it with melted butter. Test the heat by adding a drop of batter – it should bubble and brown at once. Using a small ladle or coffee cup, pour about 3 tablespoons of batter into the pan so it spreads to a round of about 3 inches/7 cm diameter. Add as many scones as will fit easily in the pan. Cook over medium heat until the scones bubble and the underside is browned, 2-3 minutes. Check the underside with a metal spatula and when brown, flip and brown the other side, about 1 minute longer. Serve the scones at once while still warm, with butter and honey on the side.