Place the flour, cinnamon, allspice and sugar in bowl and make a well in the centre.
Beat the egg and pour into the centre of the flour mixture.
Gradually add the milk, beating well until smooth.
Heat a little oil in a heavy-based frying pan or griddle until moderately hot.
Working in batches, drop large tablespoons of the mixture into the pan and cook for 1–2 minutes until bubbles appear on the surface and the underneath is golden brown. Turn the drop scone over and cook the other side for 1–2 minutes. Place a tea towel or kitchen paper between each scone and keep warm on a preheated plate in a preheated oven, 150°C (300°F), Gas Mark 2. Repeat until all the batter has been used.
Serve 3 drop scones per person with scoops of vanilla ice cream and drizzle over the chocolate sauce.