1. Sift the flour, baking powder and salt into a bowl, then stir in the sugar. Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
2. Beat in the melted butter, then gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.
3. Heat a heavy-based frying pan over a medium heat. Grease with a smear of rapeseed oil or butter. Drop tablespoons of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
4. After a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place. Continue with all the batter, adding a little more oil or butter to the pan as necessary.
5. Serve warm with fresh Scottish raspberries and honey, butter and jam or golden syrup.
