These little scones are delicious spread with jam.
Preheat a griddle or heavy frying pan. Sift the flour and salt into a mixing bowl. Stir in the sugar. Mix and make well in the center.
Add the egg/egg substitute with half of the milk and gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining milk.
Lightly oil the griddle or pan. Drop tablespoons of the batter onto the surface, leaving them until they bubble and the bubbles begin to burst.
Turn the drop scone over and cook until the underside is golden brown. Keep the cooked scones warm and moist by wrapping them in a clean napkin while cooking successive batches.
For savory scones, add 2 chopped scallions and 1 tbsp of grated parmesan cheese. Serve with cottage cheese.