Drop Scones (Scotch Pancakes)
Traditional Scottish Drop Scones - also known as Scotch Pancakes or Scottish Pancakes - made with a simple batter and cooked on a hot girdle (griddle) or frying pan. Soft, fluffy and lightly sweet, with my Mum's little trick of adding oil to the batter to help keep them soft.
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Servings: 12 pancakes
INGREDIENTS
- 220 g Self-raising Flour (see Self-raising Flour note below)
- pinch of Salt
- 50 g Caster Sugar
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- 280 ml Milk
- 1 tbsp Sunflower or Vegetable Oil (plus extra for greasing)
EQUIPMENT
- Girdle Pan (griddle or frying pan)
INSTRUCTIONS
- In a large bowl, sift the flour and salt, then add the sugar and gently stir to combine.
- In a separate bowl or jug, whisk the milk & eggs together with a fork, then gradually add them to the dry ingredients while whisking together. Once combined and you have a batter, add the oil and mix through until just combined.
- Grease your girdle (griddle) pan or frying pan with a little oil and warm over a low-medium heat. Once hot, spoon small amounts of the batter (around 2 tablespoons per pancake) onto the girdle, leaving a little space between each to allow them to spread.
- Allow your pancakes to cook - you will know they are ready to flip once small bubbles form on top and begin to pop, and they appear a little drier with firm edges. Using a spatula, flip the pancakes and cook the other side for a couple of minutes or until golden brown.
- Remove from the heat, allow to cool on a wire cooling rack a little before serving with your toppings of choice.
If your pancakes are browning too quickly, simply turn your girdle heat down a little before cooking the next ones.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 220g (1⅔ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Batter Consistency: You're looking for a thick, spoonable batter that drops easily from the spoon but doesn't immediately spread across the girdle. Add the milk gradually, as different flours and egg sizes can affect how much liquid you need.
Oil: The tablespoon of oil added to the batter is intentional - it's my Mum's trick from her Granny, for helping the cooked Drop Scones stay lovely and soft, especially if you're making them ahead or freezing them. You'll also need a little extra oil for greasing the girdle or frying pan.
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