Mary Berry Drop Scones
Mary Berry’s Drop Scones are small, thick pancakes traditionally cooked on a hot griddle. They’re called “drop” scones because the batter is dropped onto the pan instead of being rolled or shaped. The texture is light and fluffy, and the flavour is subtly sweet, making them a versatile base for both sweet and savoury toppings.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: British
Ingredients
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175g self-raising flour
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1 tsp baking powder
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40g caster sugar
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1 large egg
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200ml milk
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1 tbsp melted butter (plus extra for greasing)
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Pinch of salt
Optional additions:
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Handful of raisins or chocolate chips
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½ tsp vanilla extract for extra flavour
Instructions
In a large bowl, sift the self-raising flour, baking powder, and salt together. Stir in the caster sugar. In a separate jug, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry mixture and whisk until you get a smooth, thick batter. The consistency should be thick enough to drop easily from a spoon but not too runny.
Place a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil. To test the temperature, drop a small bit of batter onto the pan—it should sizzle and cook evenly without burning.
Drop tablespoons of batter onto the hot pan, spacing them slightly apart. Cook for about 1–2 minutes, or until small bubbles form on the surface and the edges start to set. Flip them gently and cook for another 1–2 minutes until golden brown on both sides.
Transfer the cooked scones to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan lightly between batches if needed.
Serve the drop scones warm with butter, maple syrup, honey, or fresh berries. For a traditional touch, try them with jam and clotted cream.
Find it online: https://maryberrycooks.co.uk/mary-berry-drop-scones/