Easy Drop Scones Recipe

Learn how to make these homemade, best-ever drop scones with this foolproof recipe. These traditional Scottish pancakes come together in minutes with everyday ingredients. Perfect for breakfast or afternoon tea, these easy drop scones are light, fluffy and incredibly versatile.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

15 mins

Serves:

12 drop scones

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g self-raising flour</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">250ml milk</li><li class="ingredients-single-item">30g unsalted butter, melted (plus extra for cooking)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">½ tsp vanilla extract (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large non-stick frying pan or griddle</li><li class="equipment-single-item">Ladle or measuring cup (60ml)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Sift the self-raising flour and salt into a large mixing bowl. This aerates the flour, which helps produce lighter scones. Make a well in the center – this technique allows for easier incorporation of wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix well. The sugar not only adds sweetness but helps with browning when the scones cook.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate jug, whisk together the egg, milk, melted butter and vanilla extract (if using) until well combined. The melted butter enriches the batter while ensuring a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually pour the wet ingredients into the well in the flour mixture, whisking continuously until you have a smooth batter about the consistency of thick cream. Don't overmix – stop as soon as the lumps disappear to avoid developing the gluten, which would make the scones tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the mixture to rest for 5 minutes. This resting period lets the flour fully hydrate and relaxes the gluten, resulting in a fluffier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a large non-stick frying pan or griddle over medium heat. Add a small knob of butter and spread it around to coat the surface. When the butter is gently bubbling but not browning, your pan is at the perfect temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a ladle or measuring cup, drop approximately 60ml (about 2 tablespoons) of batter onto the hot pan, keeping the scones well-spaced as they will spread slightly. You should be able to cook 3-4 at a time, depending on your pan size.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. When you see these visual cues, the scones are ready to flip. If they're browning too quickly, reduce the heat slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Flip the scones over using a spatula and cook for another 1-2 minutes until golden brown and cooked through. The second side will cook more quickly than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the cooked drop scones to a wire rack covered with a clean tea towel. Cover them with the towel to keep them warm and soft while you cook the remaining batter. Add a little more butter to the pan between batches if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm with your favorite toppings – traditional options include butter, jam, honey or golden syrup. For a special breakfast, try fresh berries and a dollop of yogurt or whipped cream. These drop scones are best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days and reheated briefly before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Easy Drop Scones Recipe?

These traditional Scottish pancakes require self-raising flour, caster sugar, egg, milk, unsalted butter, salt, and optional vanilla extract. All ingredients are common pantry staples, making this a convenient recipe for impromptu breakfast or afternoon tea treats.

How to cook Easy Drop Scones Recipe at home?

Learn how to cook Easy Drop Scones by whisking together wet and dry ingredients until you have a smooth batter, then dropping spoonfuls onto a hot buttered pan or griddle. Cook until bubbles appear on the surface (about 2-3 minutes), flip, and cook for another 1-2 minutes until golden brown. The key is medium heat and watching for visual cues before flipping.

What's the difference between drop scones and regular pancakes?

Drop scones (Scottish pancakes) are typically smaller, thicker and slightly denser than American pancakes. They're made with a thicker batter that doesn't spread as much, resulting in a fluffier texture with crisp edges. They're also traditionally served with afternoon tea rather than just for breakfast.

Can I freeze Scottish pancakes for later use?

Yes, these treats freeze excellently! Allow them to cool completely, then layer them between sheets of baking parchment and place in a freezer bag. They'll keep for up to 3 months. Reheat frozen pancakes in a toaster, under the grill, or in a microwave for 20-30 seconds for a quick breakfast solution.

What are traditional toppings for drop scones?

Classic Scottish servings include butter, jam, honey, or golden syrup. Modern variations include fresh berries, banana slices, yogurt, whipped cream, lemon curd, Nutella, or maple syrup. For a savoury twist, try cream cheese and smoked salmon or avocado and a poached egg.

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