Unlike traditional British scones, drop scones are cooked in a frying pan instead of baked in an oven. For a soft, golden batch, I follow Delia Smith Drop Scones Recipe using a simple batter of flour, eggs, sugar, and milk.
Ingredients
Drop scones need only a few basic ingredients. Self-raising flour helps them become light and fluffy, while the egg and milk produce a smooth batter that cooks into small, soft pancakes.
Ingredients for 10–12 drop scones:
110g (4 oz) self-raising flour
25g (1 oz) caster sugar
1 large egg
150ml (5 fl oz) milk, approximately
A pinch of salt
A little butter or vegetable oil for cooking
Preparation time: 5 minutes Cooking time: 10–15 minutes Total time: 15–20 minutes Servings: 10–12 drop scones
Caster sugar is a good choice because it mixes easily into the batter. Whole milk gives the scones a slightly richer taste, although semi-skimmed milk also works.
The quantity of milk may need a small adjustment. You want a thick batter that drops slowly from a spoon without spreading too far across the pan.
How to Make Delia Smith Drop Scones
Step 1: Mix the Dry Ingredients
Sift the self-raising flour into a large mixing bowl. Add the caster sugar and salt, then stir until everything is evenly mixed.
Make a small well in the centre of the flour and crack the egg into it. Pour in roughly half the milk and begin mixing with a whisk.
Start whisking from the centre, gradually pulling the flour into the liquid. Continue until you have a thick, smooth mixture without any large lumps.
Adding the milk in stages makes the batter easier to mix. If you pour all the liquid into the flour immediately, you may end up spending more time trying to remove lumps.
Step 2: Prepare the Batter
Slowly pour in the remaining milk while whisking until the batter becomes smooth and thick enough to pour.
It should resemble thick cream rather than a thin pancake mixture. When you lift the whisk, the batter should fall back into the bowl in a slow ribbon.
If it seems too thick, add a tablespoon of milk. If it spreads too quickly, mix in a little extra flour.
One thing I like about Delia Smith Drop Scones Recipe is how little preparation it needs. There is no rolling, kneading, or shaping involved, and the batter can go straight into the pan once mixed.
Avoid whisking longer than necessary. Stop as soon as the mixture looks smooth, since too much mixing can leave the scones slightly tough.
Step 3: Cook the Drop Scones
Heat a heavy-based frying pan or flat griddle over medium heat. Lightly grease the surface with butter or vegetable oil, wiping away the excess with kitchen paper.
Spoon one tablespoon of batter into the pan for each drop scone. Leave a little space between them because they will spread slightly as they cook.
Cook for about 1–2 minutes until small bubbles appear on the surface and the edges begin to set.
Use a spatula to turn each scone carefully, then cook the other side for another 30–60 seconds until golden brown.
Remove the cooked scones and place them on a plate covered with a clean tea towel. This helps keep them warm and soft while you cook the remaining batter.
Keep the pan at medium heat. If the scones turn dark too quickly, lower the temperature slightly. I recommend cooking one small test scone first so you can adjust the heat before making the rest.
What to Serve With Delia Smith Drop Scones
Drop scones taste best while they are still warm from the pan. Their slightly sweet flavour goes well with butter, fruit, jam, and several other toppings.
Butter and jam: Spread a little salted butter over each warm scone, followed by strawberry or raspberry jam. This is one of the most familiar ways to serve them.
Honey or golden syrup: Drizzle a small amount over the scones for extra sweetness. Golden syrup gives them a richer flavour, while honey offers a slightly different taste depending on the variety.
Fresh berries: Strawberries, blueberries, and raspberries add freshness and work well alongside a spoonful of plain yoghurt.
Clotted cream: A small serving of clotted cream with jam makes the scones suitable for an afternoon tea.
My favourite combination is salted butter and raspberry jam. The slight saltiness of the butter balances the sweetness, and you can still taste the scones themselves.
Delia Smith Drop Scones Nutrition Information
The following nutritional values are approximate for one plain drop scone, assuming the batter makes 12 servings.
Nutrient | Amount per scone |
|---|---|
Calories | 60 kcal |
Carbohydrates | 10g |
Protein | 2g |
Fat | 1.5g |
Saturated Fat | 0.5g |
Sugar | 3g |
Fibre | 0.3g |
Sodium | 60mg |
These figures include a small allowance for cooking fat but exclude additional butter, jam, cream, or syrup. The exact values depend on the ingredients and portion sizes.
FAQs
What is the difference between drop scones and Scotch pancakes?
There is no major difference. Drop scones are commonly called Scotch pancakes in Britain. Both are small, thick pancakes made from a simple batter and cooked on a hot griddle or frying pan.
Why are my drop scones not fluffy?
The batter may be too thin, the self-raising flour may be old, or the mixture may have been whisked too much. Use fresh flour, keep the batter reasonably thick, and stop mixing once it becomes smooth.
Can I use plain flour instead of self-raising flour?
Yes. Replace the 110g of self-raising flour with 110g of plain flour and approximately 1½ teaspoons of baking powder. Mix the baking powder thoroughly into the flour before adding the liquid ingredients.
Can I make drop scones ahead of time?
Yes. Cook the scones, allow them to cool, and store them in an airtight container in the refrigerator for up to three days. Reheat gently in a frying pan or toaster before serving.
Can I freeze homemade drop scones?
Yes. Once completely cool, place the scones in a freezer-safe container with baking parchment between the layers. Freeze for up to two months. Defrost them in the refrigerator and warm them before eating.
Why do my drop scones burn on the outside?
The pan is probably too hot. Drop scones need enough time to cook through before the surface becomes too dark. Reduce the heat to medium or medium-low and cook each side until evenly golden.