- Make up your regular fruit scone mixture (I use 8 oz flour, some baking powder, 1 oz each of sugar and butter, an egg, and a splash of milk, along with some sultanas and glacé cherries)
- Pat it down to 1 cm thick and cut into rounds
- Fry on a heavy pan or directly on the hotplate of the range until both sides are golden and cooked. It is best to cook them slowly on a low heat so that their centres are fluffy and light.
From start to plate, they only take about fifteen minutes.