The term dropped scone seems to have been adopted to distinguish between the thick Scots pancake and the thin French crêpe also known as a pancake. In England the term dropped scone seems to have been universally adopted, while in Scotland it is possible to come across both terms.
In any event, this excellent pancake is made from a thick creamy batter of flour, milk or buttermilk, a sparing amount of egg and sugar (or golden syrup), with bicarbonate of soda and cream of tartar. The pancakes are cooked on a greased girdle (see griddle). They are best eaten warm with butter or jam, or both.