Drop Scone
Drop Scones, also known as Scottish pancakes, are a traditional breakfast staple in the United Kingdom. Thicker and smaller than regular pancakes, they are especially popular for their light, fluffy texture. Queen Victoria was also fond of them and often enjoyed them with her afternoon tea. There's nothing better on a cool morning than the aroma of freshly baked Drop Scones filling the kitchen. The secret to perfect Drop Scones is the right cooking temperature and precisely measured batter, ensuring a soft yet slightly crispy texture.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
200
g
All-Purpose Flour
1
Egg
250
ml
Milk
30
g
Butter
50
g
Sugar
10
g
Baking Powder
1
pinch
Salt
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a medium bowl, whisk together the flour, baking powder, sugar, and a pinch of salt.
2
Crack the egg into the center of the flour mixture and whisk to combine.
3
Gradually add the milk, whisking continuously until you have a smooth, thick batter.
4
Melt the butter and stir it into the batter for a richer flavor.
5
Heat a non-stick skillet over medium heat and lightly grease it with a little butter.
6
Drop a tablespoon of batter onto the skillet, forming small, round pancakes.
7
Cook the drop scones for about 2 minutes, until the bottom is golden brown, then flip with a spatula and cook for another 1 minute.
8
Repeat with the remaining batter, greasing the skillet as needed.
9
Serve the drop scones with butter, maple syrup, or jam, to taste.
