This Mary Berry Drop Scones Recipe is a light and fluffy recipe, which calls for self-raising flour and caster sugar. It’s a classic recipe for breakfast or teatime, ready in under 20 minutes.
Mary Berry Drop Scones Ingredients
- 175g (6oz) self-raising flour
- 1 tsp baking powder
- 40g (1½oz) caster sugar
- 1 large egg
- 200ml (7fl oz) milk
- Sunflower oil, for frying
How To Make Mary Berry Drop Scones
- Combine the dry ingredients: Measure the flour, baking powder, and caster sugar into a large bowl and mix them together.
- Make the batter: Create a well in the center of the dry ingredients. Crack in the egg and add about half of the milk. Whisk from the center outwards, gradually incorporating the flour, until you have a smooth, thick batter.
- Adjust the consistency: Beat in the remaining milk a little at a time until the batter has the consistency of thick pouring cream. You may not need all the milk.
- Heat the pan: Lightly grease a large, non-stick frying pan or griddle with a little sunflower oil and place it over a medium heat.
- Cook the scones: Drop dessertspoonfuls of the batter into the hot pan, keeping them well spaced apart to allow for spreading. Cook for about 1-2 minutes, or until small bubbles begin to appear on the surface.
- Flip and finish: Turn the drop scones over with a spatula and cook on the other side for another minute until golden brown.
- Keep warm and serve: Transfer the cooked scones to a plate and cover them with a clean tea towel to keep them soft and warm while you cook the remaining batter.
Recipe Tips
- How do I get the perfect batter consistency? The batter should be thick enough to hold its shape for a moment before spreading, but thin enough to pour easily. Aim for the texture of thick double cream. If it’s too thick, add a splash more milk; if too thin, a teaspoon more flour.
- How do I know when to flip them? The key is to wait for bubbles to appear on the surface and for the edges to look set and slightly dry. This indicates the underside is golden and ready for flipping.
- Why are my drop scones burning on the outside? This usually means your pan is too hot. Cook them on a medium, steady heat. This allows them to cook through and become fluffy without the outside browning too quickly.
- Can I let the batter rest? Yes, letting the batter rest for 5-10 minutes after mixing can help create a more tender and fluffy texture as it allows the gluten to relax.
What To Serve With Drop Scones
Drop scones, or Scotch pancakes, are delicious with simple toppings that complement their light sweetness. They are traditionally served warm with:
- Butter and jam
- A drizzle of golden syrup or maple syrup
- Fresh berries (like raspberries and blueberries) and a dollop of Greek yogurt
- Sliced banana and a sprinkle of sugar
How To Store Drop Scones
Room Temperature: Drop scones are best eaten fresh and warm. However, you can store cooled leftovers in an airtight container for up to 2 days. Freeze: To freeze, stack the cooled pancakes with a small piece of baking parchment between each one to prevent sticking. Place them in a freezer-safe bag and freeze for up to 1 month. Reheat them in a toaster or a warm oven.
Drop Scones Nutrition Facts
- Calories: approx. 65 kcal per scone
- Carbohydrates: 12g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 0.2g
- Sodium: 80mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but you will need to add more baking powder to help them rise. For every 150g of plain flour, add 2 teaspoons of baking powder.
This is usually caused by overmixing the batter. Once the ingredients are just combined and the batter is smooth, stop whisking. Overmixing develops gluten, which results in a chewy, tough texture instead of a light, fluffy one.
Yes, you can make the batter and store it in the fridge, covered, for up to 24 hours. It may thicken slightly, so you might need to whisk in a small splash of milk before cooking.
Mary Berry Drop Scones (Scotch Pancakes) Recipe
Description
A foolproof recipe for classic, fluffy drop scones (Scotch pancakes) that come out perfectly light every time.
Ingredients
Instructions
- Combine flour, baking powder, and sugar in a large bowl.
- Make a well, add the egg and half the milk, then whisk until smooth.
- Gradually beat in the remaining milk to get a thick, pourable batter.
- Heat a lightly oiled non-stick pan over a medium heat.
- Drop dessertspoonfuls of batter into the pan, spaced apart.
- Cook for 1-2 minutes until bubbles appear on the surface.
- Flip and cook for another minute until golden, then serve warm.
Notes
- Do not overheat the pan; a medium, steady heat prevents burning and ensures the scones cook through.
- The batter should have the consistency of thick pouring cream. Adjust with milk or flour if necessary.
- Avoid overmixing the batter, as this can make the finished pancakes tough.
- Wait for bubbles to form on the surface before flipping for the lightest, fluffiest result.
