Dropping batter of wheatflour, egg, milk, soda and sugar, formed into small pancakes c 5ins diameter, ¼ins thick and fried.

Although small cakes or pancakes have been made for centuries, the term 'drop scone' seems to be relatively new, and always associated with a soda-raised item.

Original Receipt from 'Cookery Up-to-date' by May Little, about 1920

426 DROP SCONES

1/2 lb. flour.
pinch salt
1 egg
1/2 pint of milk
1/2 oz sugar
1/2 teaspoonful cream of tartar.
1/2 teaspoonful carbonate of soda.

Sift the flour into a basin, add the salt, make a well in the centre, put in the well-beaten egg and mix to a smooth batter with the milk, add the sugar. Dissolve the cream of tartar and carbonate of soda in separate cups with a little milk, add them to the batter and mix well. Get the girdle hot, rub it with a piece of suet, put a spoonful of batter on the girdle. When it is set on one side turn and brown on the other.
Butter and serve hot.