Method

Sift the dry ingredients and then rub in the butter. In a separate bowl, whisk the egg and syrup into the maas and, using a wooden spoon, beat this into the flour mixture until fairly smooth and springy. The mixture should be fairly damp but not wet and runny. Divide the dough into six or eight pieces and knead gently, adding a little extra flour if necessary until each piece is formed into a smooth ball. Roll the balls out into circles and cut into quarters.

Get your griddle to a moderate temperature and test with flour – if the flour browns quickly, it is too hot. Cook the scones on one side until the bottom is nice and brown and then flip each one over and cook the other side. It’s rather like making flapjacks. Serve with butter and honey or syrup, or be bold and serve them instead of English muffins as the foundation for eggs Benedict.

Recipe extract from My Granny’s Pantry; A kitchen Memoir, by Margaret Wasserfall. Photo by Sarah Kate Shäfer. Published by Jacana.