What is drop scone?
This weekend in Britain is the mother of all parties, with the Queen’s Diamond Jubliee. So I’m celebrating this and a whole lot of traditional British cuisine. And, in an attempt to dispel the myth that British food is rubbish, I decided to share with you my Grandma’s recipe for Scottish Drop Scones, which are in fact a bit like pancakes only sweeter and more rotund.
Drop scones, also known as Scotch pancakes or griddle cakes, are beloved dishes enjoyed in many parts of the world, particularly in Scotland and the UK. It’s one of the most popular dishes in British. In Scotland, these cakes have been a part of the traditional “breakfast fry-up,” alongside items like bacon, eggs, and black pudding. In other parts of the UK, they are often served at tea parties and as a comforting breakfast option.
Like rock cakes, drop scones have been a staple in British kitchens, passed down from generation to generation. You can customize this dessert to suit your preferences. Some popular variations include blueberry drop scones, pumpkin, banana, cranberry, oatmeal, whole wheat, apple, sultana, strawberry, chocolate chip, or even savory drop scones with grated cheese, herbs, or even cooked bacon bits.
Some areas change the Scotch pancake recipe by using buttermilk, yogurt, or cream. There is even a vegan version with no eggs and milk.
Easy Drop scone recipe
I remember being about 5 years old, standing on a chair in my Grandma’s kitchen, watching as she whisked up recipes, me helping clumsily and delighting in the mess, the smells of baking, and, of course, the tastings. It was Scottish home-baking at its best.
One of the simplest, yet most delightful, things you can make are these cakes – drops of sheer happiness. They are wonderful warm straight from the pan, drizzled with golden syrup, or equally good cold, spread with butter and jam. Here’s how to make drop scones:
- 4 1/2 oz plain flour
- 1 tsp baking powder
- 2 oz caster sugar
- 1 egg beaten
- 4 tbsp milk to mix to a batter
- Few drops lemon juice
- Butter for the pan
- Mix the flour and sugar and make a well in the center.
- Crack in the egg and begin whisking, incorporating some of the flour and sugar, a bit at a time. Add milk slowly to form a thick, smooth batter. Then add a few drops of lemon juice.
- Melt a little bit of butter in a heavy-based frying pan and carefully spoon some of the mixture into the center of the pan, making a round scone (when you have tried a couple, you will be able to do more than 1 in a pan). Cook for about 2 mins on each side, then transfer to a warm dish.
- Serve with whatever toppings you wish (maple syrup, jam, honey, or whipped cream) and eat hot or cold. Simple as that!