Drop Scones

Preparation info

  • Makes


    • Difficulty


Appears in

The Pooh Cook Book

By Katie Stewart

Published 1979

  • About


  • 8 oz (or 8 rounded tablespoons) self raising flour
  • ½ level teaspoon salt
  • ½ oz butter
  • 1 oz (or 1 rounded tablespoon) castor sugar
  • 1 egg
  • 1 dessertspoon golden syrup
  • pint (or 1 teacupful) milk


Find a medium-sized mixing bowl, a sieve, a wooden spoon for mixing and a small bowl for the egg. You will also need a large heavy-based frying pan, a dessertspoon and a palette knife for cooking the scones and a clean tea-cloth to keep them warm.

Sift the flour and salt into a mixing basin. Add the butter and rub into the mixture. Add the sugar, stir well and hollow out the centre of the ingredients.

Crack the egg into a small bowl, add the syrup and mix together with a fork. Pour the egg mixture into the centre of the flour and add the milk. Using a wooden spoon, stir the mixture from the centre gradually drawing in the flour from around the sides of the bowl. Mix to a thick batter. Add a further tablespoon of milk if the mixture is too thick – it should feel like heavy cream.

Lightly grease the frying pan with a buttered paper and set over moderate heat. When the pan is hot, drop the mixture by dessertspoonfuls on to the surface. Cook gently and when bubbles start to burst on the surface and the underside is brown, turn over and cook on the second side for a few moments.

Cook the scones in batches and as they are ready, lift them from the pan and place in a folded cloth to keep them warm. Grease the pan each time with the buttered paper before cooking the next batch of scones. As the pan gets hot it is best to hold the paper with an oven glove.

Serve the drop scones warm with butter and jam or, of course, honey.