Drop Scones (Scotch Pancakes)

Updated at: Tue, 12 Sep 2023 06:30:46 GMT

Step 1

1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.

Step 2

2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.

Step 3

3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.

Step 4

4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.

Step 5

Cook time: 2-3 minutes per batch.

Step 6

Prepare Ahead:

Step 7

Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.

Step 8

Freeze: The drop scones freeze well (see tip); defrost and warm through as above.

Step 9

Mary’s Classic Tip:

Step 10

* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.

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