Ah, Jack, there's my problem right there (as they say on Mythbusters).

I forgot to mention that I had run out of plain flour so I used bread flour only. That might have influenced the outcome of the crumpets. When I made them the first time, from the other recipe, I seem to remember that when mixing the batter it was like two different batters combined, one thick and hard to mix and one runny, so that might be part of the trick too.

Scones, now that's another favourite of mine. About 20 years ago my sister gave me a recipe for lemonade scones. Simple, easy, quick. You can use soda water if you want to limit the sugar, or the other day I saw the tail end of a show on TV and they used ginger beer - non-alcoholic.

Lemonade Scones
(Note: this was the link but it is extinct now - http://www.geocities.com/pumbo99/recipe4.html) so try this one:

Lemonade Scones

If you like scones try out this recipe using lemonade as one of the ingredients.

4 cups SR flour
Good pinch salt
300ml bottle of cream
300ml bottle of lemonade.

Sift flour into a large bowl. Mix in the salt. Make a hole in the centre and add the cream and mix with the flour forming a stiff dough . Add the lemonade until a soft dough forms.(You probably won't need all of the 300mls of Lemonade). Turn out on to floured board, gently knead, then pat or roll out to a 2cm thickness(approx). Cut out the scones and brush tops with a little milk. Place on a greased oven tray. Cook in a very hot pre-heated oven (220 deg Celsius) - should be ready in 12 to 15 minutes. Makes about a dozen and a half scones.

Note: I do it differently: I put the lemonade, cream & pinch of salt in first. Stir lightly. Mix in 4 or 5 cups of flour, one cup at a time, but fairly quickly. It will make a batter like pancake batter and then suddenly puff up into scone dough consistency. Don't over-knead it. A quick pat into shape will do. It usually looks a bit wet and sticky but it sorts itself out in the oven.