BLUEBERRY BATTER DROPS
Makes 9-10

Blueberries were held in great esteem by the American Indian who believed that the blossom end of each blueberry which forms a five - point star was a gift from the "Great Spirit"
I find these delicious griddle scones are delicious eaten freshly cooked and still slightly warm spread with butter and a spoonful of jam.They freeze reasonably well and defrost quickly left at room temperature when I usually warm them very lightly to regain their freshly baked texture before serving.
You will require a flat griddle pan or a heavy frying pan to cook them on.

• 70g ( 21/2oz ) self raising flour
• 1 lightly rounded tbls caster sugar
• 1/4 tsp cream of tartar
• 1 large fresh free range egg, lightly beaten
• 50ml milk, plus 1 dssp of extra milk
• 55g ( or half a small punnet of fresh blueberries )
• knob of butter for frying ( about 25g )

Sift together the flour, sugar and cream of tartar. Make a well in the centre and drop in the egg with the milk and beat together to make a fairly thick batter with a dropping consistency.
Heat the griddle or frying pan over a moderate to high heat and grease it lightly with butter, it should be hot and sizzling before you add the batter. Pour a dessertspoon of the batter onto the griddle or pan at successive intervals and when small bubbles start to rise to the surface, quickly press 3 - 4 blueberries around the edges. Turn the scones over with a palette knife and cook them on the other side. When the underside looks mid - golden and cooked through transfer them to a wire cooling rack.