Food & Drink Drop scone recipe: How to make drop scones

00:55  05 february  2021
00:55  05 february  2021 Source:   express.co.uk

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Drop scones are similar to a crepe or pancake in terms of the way they are cooked. Drop scones originated in Scotland and get their name because the dough is placed directly onto the cooking surface in a 'drop' motion. They are also called 'Queen Elizabeth drop scones' after the recipe was given to the Queen in 1959 by President Eisenhower during his visit to Balmoral in Scotland.

In the UK and Scotland, the British traditionally eat pancakes on Mardi Gras or pancake day as it's more commonly known.

The origin is very old, and the pancake day tradition was designed to use up all the forbidden foods before Lent in an effort to avoid waste and loss.

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Scottish drop scones are nothing like their partner, the English pancake, which contains only three ingredients.

The dough is very liquid but unlike drop scones, the pancakes don't rise when baked, making them more similar to French crepes.

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a piece of cake on a plate: Drop scone recipe: How to make drop scones © Getty Drop scone recipe: How to make drop scones a woman sitting at a table with a plate of food: Drop scone recipe: scones © Getty Drop scone recipe: scones

How to make drop scones

This recipe for drop scones is from cooking legend Mary Berry and is sure to produce the best drop scones ever.

The recipe recommends: "If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.

"Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once."

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This recipe includes cupboard staples, meaning you should be able to make them with what you have available at home.

a slice of pizza on a plate: Drop scone recipe: Scones © Getty Drop scone recipe: Scones

You will need:

  • 175g self-raising flour
  • One teaspoon baking power
  • 40g caster sugar
  • One small orange, zest only
  • One free-range egg
  • 200ml milk
  • Sunflower oil, for greasing

To serve:

  • Butter, maple syrup or honey
  • Greek-style yoghurt
  • Fresh blueberries and raspberries


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a plate of food on a table: Drop scone recipe: scones © Getty Drop scone recipe: scones


Place the flour, baking powder, sugar and orange zest in a mixing bowl.

Make a well in the centre and then add the egg and half of the milk.

Beat well with a whisk until you have a smooth, thick batter.

Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all of the milk.

Heat a large non-stick frying pan and grease with a little oil.

Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread.

When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to one minute, or until they are lightly golden brown.

Lift the pancakes onto a wire rack and cover with a clean tea towel to keep them soft.

Continue cooking the batter in the same way.

Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.

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