Mary Berry drop scones

Mary Berry Scones Collection

Mary Berry’s drop scones are the perfect treat – and incredibly easy to make. Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish.
Drop Scones were classically made on a solid metal griddle on an open fire, back in the day. Now it is more practical to use a large non-stick fry pan or if you have an Aga, on the simmering plate. Serve with butter and syrup or jam as soon as they are made.

Cooking time
10 to 30 mins

Serves
Makes approx. 8

Dietary
Vegetarian.

Ingredients

  • 300g self-raising flour
  • 1½  tsps. baking powder
  • 60g sugar
  • 2 eggs
  • 200ml milk
  • 2 tbsps. vegetable oil

Method

  1. Sieve your dry ingredients into a large jug and then add the egg and milk.
  2. Whisk well until a thick batter is created. (You may need to add a little bit more milk if the consistency isn’t what you think it should be.)
  3. Put a griddle pan or a large frying pan on a low to medium heat and then add a very small amount of butter.
  4. Once the butter is melted pour a few tbsps. of batter onto the griddle, but try to pour it on one spot so you get a perfect circle of batter. If you’ve got a large enough griddle you can pour more pancakes to cook at the same time, but if not then just cook them one by one.
  5. Let your pancake cook for a while. When bubbles begin to appear on the top of the pancakes you can flip them over to cook the other side.
  6. When your pancakes are light golden brown and springy to the touch they’re ready.
  7. Spread with generous quantities of real butter and jam and enjoy while still slightly warm.



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