Drop scones

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

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

Europe
United Kingdom
Vegetarian
Cookies

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

Ingredients

Method

Photos