1 c  All-pupose flour
pn Baking soda
pn Salt
3 tb Sugar
2/3 c  Buttermilk
1    Egg, lightly beaten
2 ts Butter, melted, cooled
Butter

Scotlands version of the scone, sometimes known as “Scots 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 1/2 cup raisins (plumped) to dry
ingredients.