Drop Scones (Scotch Pancakes)
Small, thick pancakes cooked on a griddle in minutes: buttered warm, with jam or syrup, for tea or breakfast.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 16 servings
- Difficulty
- Easy
Drop scones take their name from the way the batter is dropped from a spoon onto a hot griddle. In England they are usually called Scotch pancakes. They are thicker and smaller than crêpes, and quicker than any scone.
Ingredients
- 175gself-raising flour
- 1tbspcaster sugar
- a pinch of salt
- 1egg
- 200mlmilk
- butter or oil, for the griddle
Equipment
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- Bakestone, griddle or heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Balloon whiskHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Mix the flour, sugar and salt in a bowl and make a well in the middle. Add the egg and half the milk and whisk to a smooth paste, then whisk in the rest of the milk. The batter should be thick enough to hold its shape when dropped from a spoon.
- 2
Heat a griddle or heavy frying pan over a medium heat and wipe it with a little butter or oil.
- 3
Drop tablespoons of batter onto the griddle, leaving space between them. Cook for about 2 minutes, until bubbles rise and burst on the surface and the undersides are golden.
- 4
Flip and cook for about 1 minute more. Keep warm wrapped in a clean tea towel while you cook the rest.
Tips
Test the heat with one drop scone first: if it browns before bubbles appear, turn the heat down.
A cast-iron griddle or bakestone gives the most even colour. For Welsh griddle cakes, try crempog or Welsh cakes.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Flat and thin | Batter too runny | Whisk in a spoonful more flour |
| Raw in the middle | Heat too high | Lower the heat so they cook through before browning |
| Pale and tough | Heat too low, or batter overmixed | Heat the griddle well; whisk only until smooth |
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