These traditional drop scones were a real treat growing up. We had them at teatime after watching an episode of famous five or a Disney film. My mum would place a big plate wrapped with a warm tea towel onto the table, and me and my siblings would tuck in to a pile of warm drop scones. We’d scoff them topped with butter and jam, delicious!
Sometimes called scotch pancakes, you sometimes find these ready made in the supermarket. Often tiny thin sad looking pancakes which are foamy in texture. They also always get stuck in the toaster, never good!
For about the same price as a packet from the supermarket and using ingredients most people have in their kitchen cupboards, you get much tastier pancakes and a lot more of them. Ok and a bit of mess in the kitchen…but they are fun to make, and you can keep leftover mixture in the fridge for a day or two.
The recipe below was one that belonged to my granny, and her family were from Scotland so I would think these are as authentic as they get! Drop scones are not as thick and fluffy as their American cousins, I imagine that they were designed to keep tummies full and energy levels up during the cold Scottish winter.
Unlike crepes and buttermilk pancakes, drop scones are usually served as a teatime treat, with butter and jam. However, I often eat them for breakfast as well! I have been corrupted by my stay in America, and I do often drizzle mine with maple syrup. If you do use maple syrup, do always make sure it is the real deal and not maple flavoured syrup which is sickly and (in my opinion) pretty disgusting.
As with all pancake recipes, never expect the first pancake to be perfect. It is the chefs duty to eat it hot from the pan. Make sure the pan is over a medium heat, if it is too high and the pancakes will burn on the outside and be raw on the inside. Too low and, well, you will have warm batter and a long wait! I use a piece of kitchen roll dipped in melted butter quickly brushed over the surface of the pan. As long as it sizzles and smokes a little you are good to start ladling in some batter. I usually use just over half a kitchen ladle per pancake.
Place a large plate in a warm oven, and wrap with a clean tea towel. When each set of pancakes is cooked gently slide them onto the plate in the oven, keeping them covered with the tea towel. Place the warm plate on the table, with butter and jam and cups of hot chocolate and tuck in!
You can make up the batter the night before, keep it in the fridge covered with clingfilm ready for breakfast drop scones.
If you like these you may also like: Fruit Salad with Lemongrass Syrup
- 200g (8oz) Self-raising Flour
- ½ Teaspoon of Salt
- 1 Tablespoon of Caster Sugar
- 1 Medium Egg
- 250ml of Milk (Not skimmed!)
- 25g of Butter, Melted.
- Put the oven on its lowest setting, usually 50'C, and put in a plate to warm up.
- Sift flour into a bowl, add the sugar and salt.
- Add the egg and half of the milk and mix until smooth. Add the rest of the milk and stir until combined.
- Put the butter into a heatproof bowl and microwave briefly to melt.
- Heat a flat bottomed frying pan over a medium heat, and brush with melted butter.
- Spoon about half a ladle spoonful of mixture into the pan for each drop scone.
- When bubbles start to appear in the surface (about 1 - 2 mins) flip the pancake over and cook the other side for a further 1 - 2 minutes.
- Pile cooked drop scones onto the warmed plate in the oven, and cover with a tea towel.
- Serve with butter, jam, maple syrup or honey and enjoy!