In a separate bowl mix together the yeast with about 5-6 tablespoons of the warm water.
Add the yeast mixture to the flour and stir in the egg. Stir in enough milk to make a thick mixture. Leave the mixture to rest for about 45 minutes. If the batter seems too thick, simply stir in a little extra warm water.
Melt a tablespoon of butter in a non-stick pan and lightly butter some scone cutters. Place the rings in the pan and pour in enough batter to half fill the rings. Cook over a gentle heat until holes appear in the top of the crumpets and the mixture starts to dry slightly around the edge. Turn over, remove the ring and cook lightly on the other side. Spread with butter whilst still warm and enjoy!