Pic of Drop scones

Drop scones

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Breakfast

Drop scones

Pudding & Cake Serves 4 15 min
Eat warm from the pan, slathered in butter and raspberry or strawberry jam. This simple recipe for drops scones (or Scotch pancakes) makes a brilliant afternoon treat or weekend breakfast, especially when kids want to help with the cooking. You can replace half the flour with wholemeal or spelt.

Cook's notes

If you have a food processor you can blitz all of the ingredients together, except the oil and butter for frying.

Ingredients

  • 250g of plain flour, sifted
  • 1 tbsp baking powder
  • pinch of sea salt
  • 1 tsp sugar
  • 2 eggs, beaten
  • 280-300ml milk
  • 40g melted butter
  • vegetable oil and butter, for frying
  • butter and jam, to serve

Method

Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Sift the flour, baking powder and salt. Add the sugar. In a separate bowl beat the eggs and add to the dry ingredients.
  • Step 2

    Gradually add the milk, whisking constantly. Add the melted butter.
  • Step 3

    In a pan on medium heat wipe a little bit of oil and butter around the pan.
  • Step 4

    Once heated add a tablespoon of the batter mixture at a time until you have four or five scones in the pan. Cook for 1 minute or so until you can see small bubbles appearing in the top of the mixture.
  • Step 5

    Turn the scones over and cook for another minute of two. Keep warm until needed for serving with butter and jam.

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