Drop scones recipe
Mary Berry's drop scones Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish. 175g/6oz self-raising flour1 tsp baking powder40g/1½oz caster sugar1 small orange, zest only1 free-range egg 200ml/7fl oz milksunflower oil, for greasing 175g/6oz self-raising flour 1 tsp baking powder 40g/1½oz caster sugar 1 small orange, zest only 1 free-range egg 200ml/7fl oz milk sunflower oil, for greasing butter, maple syrup or honeyGreek-style yoghurtfresh blueberries and raspberries butter, maple syrup or honey Greek-style yoghurt fresh blueberries and raspberries Method Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Recipe tips If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate. Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once.