Drop scones are drop scones in the UK as well aren't they?
I thought drop-scone and griddle-scones are pretty archaic terms. I've got old milkboard cookbook and a baby belling cookbook somewhere that both have recipes for these in.
I'd not heard the term dor years, the. A few months back I was in a hipster cafe and saw them on the menu. Probaby with smashed avocado and nothing like my grandmother used to make.
Incidentally i love the old cookbooks but find I have to take out about 20% of the sugar for modern tastes. Either it's more highly refined these days and sweeter or modern taste is for less sweet things.
To the OP I distinctly remember seeing these things in one of the supermarkets in Chinatown and wondering if I would butter them like filo. I was in one of the catering cash and carries a few weeks back and didn't see them, but I did find bags of 200+ spring rolls!
