Scrumpets

1. Combine flour, sugar, baking powder, and salt in a bowl; mix well.

2. Beat milk, eggs, and 1/2 cup melted butter together in another bowl; stir into flour mixture, with just a few strokes. Handle dough as little as possible.

3. Scrape dough onto a generously floured surface; dip your fingers in flour. Pat dough into a circle, about 1/2-inch thick. Cut into 4-inch rounds to form 18 scrumpets.

4. Melt enough remaining butter over medium-high heat in a large skillet until very lightly greased. Fill skillet with scrumpets, cooking in batches, and immediately reduce heat to medium. Cook 5 minutes; flip reduce heat again, and cook 5 minutes more. Cook remaining scrumpets, in batches, in lightly buttered skillet. Serve warm.

Cook's Notes:

Substitute 1 cup milk with 3/4 cup water if desired.

If you are like me and put the butter in the microwave while you are measuring out dry ingredients you may want to crack the eggs directly in the dry ingredients to avoid cooking them in the hot melted butter.