Sunday, 21 February 2016

Drop Scones

To me these are just tiny pancakes and because you can prepare the mix in advance, they are perfect for a quick lunch or tea. I’ve also made a cheesy version but the sweet ones were a favourite with Roger.

Drop Scones 2

Nice and golden.

Drop Scones 3

Smothered with blackberry jelly.

Ingredients Method

250g self-raising flour

Pinch of baking powder

Pinch of sea salt

25g caster sugar

2 eggs

275ml milk

Put flour, baking powder and salt into a bowl and mix in the sugar. Make a well in the centre and add the eggs. Pour in the milk and whisk until you have a thick batter.

Put a small amount of sunflower oil into a frying pan or griddle and heat gently.

Using a tablespoon, add drops of the batter to the pan and cook for a couple of minutes. Flip over and cook for another minute. Serve with jam, lemon and sugar, choc spread, maple syrup or whatever you have.

The cooked drop scones can be kept warm on a plate covered with a clean tea towel if needed.

Note – the drop scones can burn easily so cook gently and add more oil if needed.


  1. Replies
    1. They were yum yum and didn't last very long :)

  2. Tomorrow's breakfast sorted out...!

    1. Brilliant idea, never thought of having them for breakfast - enjoy x

  3. This is very timely. I found a cast iron griddle pan the other day. Someone had left it on top if the bottle bank, goodness knows why. My immediate thought was 'drop scones'!
    I gave it a good clean up and I can't wait to have a go now!

    1. What a great find and it sounds like it wasn't too rusty as it's cleaned up well. Enjoy your scones.

  4. How about trying the sweet ones cold, with natural yoghurt and fruit on top? That is really yummy. X

    1. Great idea. Most of the time I get mine cold anyway as I'm cooking and keeping Roger topped up :)


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