A super simple and quick breakfast recipe, which can be made with or without fruit. Raspberries or blackcurrants are great in this recipe and simply added from the freezer. I like serving these with a blob of jam and a sprinkling of sesame seeds.

The music is from one of my favourite Norwich bands, the incredible KaitO! Live music hasn't been the same without Nikki's wonder fringe...

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The ingredients are as follows:

125 g self-raising flour

2 tsp caster sugar

1 egg, beaten

1 tbs melted unsalted butter

150 ml semi-skimmed milk

4 tsp sunflower oil

Handful of frozen raspberries or blackcurrants

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For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

Into a mixing bowl add 125g self-raising flour
Add 2 tsp caster sugar and mix together
Break 1 egg into the dry mix
Melt 1 tbsp of unsalted butter and add to dry mix
Slowly add 150ml of milk as you mix the wet ingredients into the dry mix
This should create a reasonably thick mix
Add a handful of your chosen fruit
Carefully fold the fruit into the mix without crushing the fruit
Place a frying pan on a medium heat
Add a tsp of sunflower oil
Scoop up a full tablespoon on mix and drop onto heated pan
When bubble start to appear on the surface the underside should be brown
Flip at this point and press down with spatula, as fruit might prevent the drop scone from being in contact with the pan
Once the second side is nicely brown the drop scone will be done
Remove the drop scone from the pan and place on a cooling rack