Mum’s Drop Scones


I know, I know, it’s been a while. I have been very disorganised in both cooking and photography. I feel bad about not posting regularly, but hopefully these adorable little pancakes will make anyone who is upset by the absence of blog-posts forgive me.

This is my Mum’s recipe for her go to breakfast to force coax me and my brother out of our beds on Sunday mornings. It was always very successful. These drop scones are the sort of breakfast that make you want to sing “yummy yummy yummy, I’ve got love in my tummy…” – or though maybe you’re just joining in with what your mum is singing while she cooks them… Seriously, though, sweet and fluffy, they are the start of a good day. I like mine with golden syrup and fresh berries, but they are gorgeous on their own, too.

Drop scones can also be called Scotch pancakes, which is very confusing for everyone involved, as most people don’t know what either name refers to. They are similar to the little pancakes sold in supermarkets under the name ‘golden syrup pancakes’, but of course, are a gazillion times better.

You cook them on the hob from a thick pancake batter and it only takes a few minutes to whip up a batch as long as your pan is hot enough (I have had a few issues with my electric hob. I don’t want to talk about it). The little bubbles appearing make them look a little like thin, golden crumpets. Mmmm…

IMG_7635 IMG_7638 IMG_7639

Mum’s Drop Scones
Makes 12

100 grams self-raising flour, sifted
2 tbsp. caster sugar
1 egg
¼ pint milk

Beat the flour, sugar, egg and half the milk together with an electric mixer, or in a food processor. Gradually add more milk whilst mixing until the batter is the same consistency as double cream – you may not need all the milk.

Put a lightly greased frying pan over a medium/high heat. When the pan is hot, drop in tablespoons of the batter. If the batter spreads out too thinly or quickly, then there is too much milk in it and you can add a little more flour. Cook each pancake until bubbles rise to the surface and the top loses its shine. Flip over using a spatula and cook until the bottom is a golden brown. If it seems to be taking a very long time to cook the pancakes, then your pan is not hot enough.

Serve hot, on their own or with a topping of choice.

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