Griddle scones can be a simple weekend breakfast to make those lazy weekend mornings feel special and luxurious. Although these are extraordinarily easy to make, when I taste the sweet crunch of fried greens with melted butter or see a mixing bowl and spoon in the washing-up pile I feel like I’ve achieved something, even if it’s almost midday. I like to eat my griddle scones warm straight from the pan with butter, natural yoghurt or a squeeze of lemon juice. To make a sweet version, simply substitute a handful of sultanas or other dried fruits for the cabbage and serve with red jam.

Makes 6 good-sized scones at 13p each.

70g finely shredded kale, cabbage or other leafy greens (I used kale), 35p
200g self-raising flour, 7p
1 level teaspoon (5g) bicarbonate of soda, 3p
optional: a pinch of salt, <1p
50ml milk, 2p
2 eggs, 28p
2 tbsp oil, to fry the scones, 4p

Toss the shredded cabbage or greens into a mixing bowl. Pour over the flour, add the bicarbonate of soda and salt, if using, and make a well in the centre of the dry ingredients.

Pour the milk into the well and break the eggs on top. Mix together with a wooden spoon until it forms a pliable – but not too sticky – dough. Briefly knead the dough on a heavily floured work surface then flatten to around 2.5cm thick. Using a large cookie cutter (approximately 8cm), cut individual scones from the dough.

Heat a little oil in a frying pan and drop each round of dough in. You may need to cook them in batches. Fry on a medium heat for 2-3 minutes on each side, or until risen and golden.

Repeat until all of the dough is used up. Serve warm.
These are delicious with any s