Drop Scones: Scottish Pancakes Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 125g (1C) Self Raising Flour
- • 1tsp Baking Powder
- • 1/4tsp Salt
- • 50g (1/4C) Caster Sugar
- • 1 Egg
- • 150-175ml Milk (1/2 to 3/4C)
- • Oil for greasing
Preparation Steps
Sift the flour and baking powder into a mixing bowl.
Add the salt and sugar and stir together.
Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you’ve initially greased the pan you usually shouldn’t need to do so again.
We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
Once bubbles form on the surface it’s time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
If you’re using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.