Sift the flour and baking powder into a bowl; add sugar and make a well in the centre. Use a whisk to mix in beaten eggs. Gradually whisk in milk, then melted butter and finally the golden syrup. For best results, set the pancake batter aside for 20 minutes to rest. Before using, stir in fresh blueberries.
Heat a heavy-based non-stick frying pan or flat griddle over moderate heat. Use a piece of kitchen paper to grease the pan with a little sunflower oil.
Drop heaped tablespoonfuls of batter onto the pan to make the drop scones. Cook until bubbles start to form on top. Use a palette knife to flip the pancakes over and cook the other side until golden brown, about 1 minute. Turn out of the pan and repeat with remaining batter, wiping and greasing the pan between batches if necessary.
You can keep the blueberry drop scones warm, wrapped loosely in a clean tea towel, while you cook the rest.