Drop Scones (Scottish)

Drop scones are not drop biscuits but rather little pancakes. They are also known as Scottish pancakes. The Queen apparently loved drop scones and everyone’s favourite recipe is likely traced back to her version with cream of tartar which has been replaced here with baking powder. Like regular pancakes you can add different spices and flavouring or use as a canopy base.

3 cups all-purpose flour, unbleached
5 tsp. baking powder
2 tsp. baking soda
¼ tsp. sea salt
2 eggs
¼ cup sugar
1½ cups milk

In a large bowl mix together the flour, baking powder, baking soda, and salt in a large bowl. In a separate medium-sized bowl, whisk together the eggs and sugar, and add most of the milk.

Make a well in the dry ingredients which help you blend in the wet. Pour in the milk egg mixture. Whisk until smooth, adding more milk until the mixture is thin enough to pour, but won’t run.

Prepare a griddle or cast iron pan with a little oil or butter, spread with a paper towel. Heat to medium high.

Drop scones are meant to be smaller than pancakes. Use a tablespoon to drop heaping spoonfuls of batter on the griddle to form pancakes.

When bubbles start to appear on the surface (after 2-3 minutes), use a spatula to flip the pancakes over. Cook for another minute, until lightly browned.

Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

Serve with butter, jam, or golden syrup.

Makes 4 servings.