You will need:
250g self raising flour
A pinch of baking powder
A pinch of sea salt
25g caster sugar
2 medium eggs
About 275ml milk
50g butter, melted
A little sunflower oil
12 rashers back bacon
1. For the pancakes: Sift the flour,baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half of the milk. Whisk, gently at first and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream- you might not need all the milk.
If you are doing bacon too, you should put that under the grill now.
2. Put a large, heavy bottomed frying pan or a flat griddle over a medium-high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or ‘drop’) a tablespoon of the batter into the pan- to get a disc about the size of a digestive biscuit. You should be able to get 3 or 4 into the pan.
3. After about a minute, little bubbles will begin to appear on the surface of the drop-scones. As soon as they cover the surface, flip the scones over with a spatula. Be warned- the first batch may stick. Cook on the other side for about another minute or so, and then transfer them to a warm plate and cover with a clean tea towel so they stay soft, or just eat them straight away!
4. Cook the remaining scones (you should get about 25-30 out of 1 batch) in the same way. Serve them with the crispy bacon rashers and drizzled with maple syrup.