Food > Bread & Breakfast

Drop Scones

Perfect for breakfast or afternoon tea, drop scones fall somewhere between a pancake and a scone. Add colourful berries for a mouth watering mini feast.

Drop Scones
Category Bread & Breakfast
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4


  • 100g (4oz) self raising flour
  • 1 level teaspoon baking powder
  • 25g (1oz) caster sugar
  • Pinch of salt
  • 1 egg
  • 125ml (4fl oz) milk
  • Sunflower oil and a little butter for pan


  1. Sieve the flour and baking powder into a bowl, add the sugar and salt and mix well.
  2. Make a well in the centre, add the egg and beat gradually drawing in the flour from the edge of the bowl. Add the milk gradually, beating all the time, to form a smooth batter.
  3. Add a little oil and butter to the frying pan and heat. Drop 2 tablespoons of the batter into the pan, keeping them well apart so they don’t stick together.
  4. Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath (and not before).
  5. Then flip them over and cook on the other side for a minute or so, until golden brown.
  6. If not serving immediately, keep warm between 2 plates over a saucepan of boiled water. Place layers of parchment paper between scones.


Serve with double cream and fresh berries.

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