Instructions: Sift together the flour baking powder and salt stir in the egg and gradually pour on the milk beating all the time.

Beat until the batter is smooth.

Lightly oil a heavy frying pan and when hot drop the batter on to it 2 teaspoons at a time well apart to allow for spreading.

Cook the scones over moderate heat for about 23 minutes or until the surface starts to bubble.

Flip them over and cook the other side for 23 minutes until golden brown.

Keep the drop scones warm in a clean folded teatowel.

To make the sauce stir together the bilberries fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes.

Taste and sweeten with the sugar if necessary.

Serve the drop scones warm and the sauce and soured cream separately.

Makes about 12

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