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AGA Drop Scones

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These scones are cooked direct on the hotplate on a simmering to moderate heat. 

They are also known as Scotch Pancakes, Griddle Scones, Crempogs or just plain Pancakes! This recipe uses self raising flour whereas older recipes use a mixture of bicarbonate of soda and cream of tartar for the raising agent.





115g (4 oz) self raising flour

25g (1 oz) caster sugar

1 egg

150ml (¼ pint) milk

To serve:
Maple syrup or honey or spread with butter


Place the flour and sugar into a basin, mix together. Make a well in the centre and add the egg and half the milk. Whisk together, adding the remainder of the milk to make a smooth batter.

2, 3 and 4-oven AGA
Lightly oil the Simmering Plate with a little oil on a piece of kitchen paper. Drop tablespoonfuls of the mixture onto the surface. Cook one side then flip over and cook the other. Keep warm in a clean tea towel and serve with maple syrup or honey, warmed at the back of the AGA – or you can spread them with softened butter.


AGA Drop Scones

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