What you’ll need:
- 175g/6oz self-raising flour
- 1 tsp baking powder
- 40g/1½oz caster sugar
- 1 free-range egg
- 200ml/7fl oz milk
- Rapeseed oil, for greasing
- Different flavours could be added to the batter:
- Orange Zest, cinnamon, or coconut
Place the flour, baking powder, sugar in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. At this point, you can add your flavours or leave plain. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Place the cooking tray over the fire pit and allow to heat up, once hot add a little oil to prevent the scones from sticking.
Drop the mixture in spoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
Lift the pancakes on to a wire rack or board and cover with a clean tea towel to keep them soft. Continue cooking the batter in the same way.
Serve at once with butter, honey or maple syrup, yoghurt, blueberries, raspberries or other seasonal fruits.