How To: Make Drop Scones
A drop scone is made by dropping a spoonful of batter into a pan to fry. They are also known as Scotch pancakes or griddlecakes.
Every weekend, I try to do something a bit more exciting than just cereal for breakfast and a firm favourite in our house has to be pancakes – I like mine the traditional way with sugar and lemon juice, but the rest of the family like slices of banana stuck onto sticky chocolate spread.
Despite this week being pancake week, we still HAD to have our weekend pancakes (we went traditional on Tuesday with ham and cheese pancakes, followed by our standard fayre). Unfortunately, I wasn’t prepared and we didn’t have any bananas and were running low on milk so I had to think quickly – Bunny was demanding pancakes and I didn’t want to disappoint. So I had a flick through my favourite recipe book, The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall and Fizz Carr and found a recipe for drop scones which are essentially mini pancakes, just a bit thicker than a crepe. I love this book as it isn’t just recipes, but talks about the key ingredients, where they came from, how they’ve been used historically, and gives some recipe ideas to use them, especially encouraging families to cook together.
So, this time, I tried something different.
I like to be organised, so started by gathering all the ingredients I’d need together; I’ve been caught out before when I’ve started to make something and then discovered mid-mixing and weighing, that I’ve run out of something crucial! The first thing to do is melt 25g of butter in a pan (I use the crêpe pan I plan to cook with as this usually leaves enough of a coating to fry the batter mix in later). Once melted, put aside to cool while preparing the other ingredients. I then sifted 250g plain flour, a pinch of salt, 1 tsp baking powder and 25g caster sugar into the mixing bowl and mixed it together. I added two eggs and then half (around 125ml) of the milk before starting to gently draw the ingredients together using the whisk. I poured in the rest (around 125ml) of the milk and added the melted butter and whisked the mixture together until it had a thick and smooth consistency. I then transferred it from the bowl into a jug to make it easier to pour into the pan.
I whisked it up once more and then ladled a dessertspoonful into the pan. I then repeated it until there were four evenly space blobs of batter mix in the pan and allowed them to fry at a lowish heat for a minute or so. I then flipped them over to fry on the other side.
Serve the first batch immediately with the chosen toppings while cooking another batch.
We tried them with honey, lemon and sugar, chocolate spread, peanut butter, and sultanas (add to the top side while still wet and then flip over to cook). Although we had about 4 each, everyone wanted more, so perhaps they’re not as filling as pancakes! If we’d had some bananas, I think I would try mashing a couple up and mixing them into the batter for banana flavoured drop scones. That’s one to try!