Drop scones

Serve our drop scones (also known as a scotch pancakes) with a glug of syrup and a handful of seasonal fruits for an indulgent breakfast or brunch

  • Prep:5 mins
    Cook:16 mins
  • Easy

Nutrition per serving

  • kcal 92
  • fat 3g
  • saturates 1g
  • carbs 15g
  • sugars 4g
  • fibre 1g
  • protein 3g
  • salt 0.3g


  • 200g plain flour
  • ½ tbsp baking powder
  • ½ tsp fine salt
  • 50g golden caster sugar
  • 1 large egg, beaten
  • 300ml milk
  • vegetable oil, for cooking
  • butter, maple syrup and fruit to serve (optional)


  1. Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter. 

  2. Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time. 

  3. Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed. 

  4. Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

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