Cinnamon drop scones with honeyed butter

Method

1. For the drop scones, mix the dry ingredients in a bowl. Make a well in the centre and crack in the eggs. Pour in the milk, beating with a wooden spoon to incorporate the eggs, working them gradually into the flour. Whisk in 40g of the melted butter.
2. Heat the remaining 10g melted butter in a large frying pan over a medium heat, then wipe away the excess with kitchen paper. Add small ladlefuls of the batter to the pan, giving them space to spread. They should be about 10cm in diameter.
3. Fry for about 3 minutes until evenly brown on both sides, flipping them over when small bubbles appear all over the surface. The first batch may take longer and will be less evenly coloured than those that follow. Put the cooked scones on a warm plate and keep in a low oven. Carry on making scones until you’ve finished all the batter.
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4. Beat together the 65g butter and the honey in a bowl using a wooden spoon until fluffy and combined. Serve the warm drop scones with dollops of the honeyed butter and a little extra honey drizzled over.