Name: Drop scones
Yield: Makes 8–12
Cuisine: British
Ingredients: about 275 ml (9 fl oz) milk; fruit compote or fresh berries and cream, or soft butter; a little oil, to oil pan; 2 medium eggs, beaten; ½ tsp bicarbonate of soda; 225 g (8 oz) plain flour; ½ tsp cream of tartar; 50 g (2 oz) granulated sugar

Preparation info

Makes
8–12

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Also called Scotch pancakes, these scones are aptly named because the mixture is dropped from the spoon directly on to the griddle. They are delicious served warm with butter, or topped with a spoonful of berry compote.

Ingredients

225 g (8 oz) plain flour
½ tsp bicarbonate of soda

Method

Sift the flour, bicarbonate of soda and cream of tartar into a large mixing bowl, then add the sugar. Stir in the eggs and enough of the milk to form a smooth batter.
Heat a griddle pan or non-stick frying pan and oil it lightly. Drop spoonfuls of the mixture into the pan, spacing them well apart to allow for expansion. Let them cook for 3 minutes until bubbles