Mary Berry Drop Scones, also known as Scotch Pancakes, are soft, fluffy, and lightly sweet griddle cakes that are perfect for breakfast, brunch, or afternoon tea. They have a tender texture, a golden surface, and a delicate buttery flavor that pairs beautifully with jam, honey, or fresh fruit. This classic British recipe is easy enough for beginners and comes together with simple pantry ingredients. From start to finish, you can have a batch ready in around 25 minutes.
Ingredients
For the Drop Scones
- 225g self-raising flour
- 1 teaspoon baking powder
- 50g caster sugar
- 1 large egg
- 300ml milk
- 25g unsalted butter, melted
- Butter or oil, for greasing the pan
For Serving
- Strawberry jam
- Honey
- Maple syrup
- Fresh berries
- Whipped cream
How to Make Mary Berry Drop Scones (Scotch Pancakes)
- Prepare the cooking surface: Lightly grease a large non-stick frying pan or griddle and place it over medium heat. Allow it to heat gently while preparing the batter.
- Mix the dry ingredients: Place the self-raising flour, baking powder, and caster sugar into a large mixing bowl. Stir until evenly combined.
- Whisk the wet ingredients: In a separate bowl or jug, whisk together the egg, milk, and melted butter until smooth.
- Make the batter: Gradually pour the wet mixture into the dry ingredients, whisking continuously until you have a smooth batter with no visible lumps.
- Cook the drop scones: Spoon small rounds of batter onto the hot griddle, leaving space between each one. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to set.
- Flip and finish: Turn each scone over carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
- Keep warm: Transfer the cooked drop scones to a wire rack or warm plate while you cook the remaining batter.
- Serve: Enjoy warm with butter, jam, honey, maple syrup, or fresh fruit.
Tips for Perfect Drop Scones
Why are my drop scones not fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter. A lightly mixed batter helps create a soft texture.
How do I get evenly browned pancakes?
Cook over medium heat rather than high heat. This allows the center to cook properly while the outside develops an even golden color.
Can I make the batter ahead of time?
The batter is best used immediately. If needed, refrigerate it for up to 30 minutes before cooking.
How do I prevent the pancakes from sticking?
Use a non-stick pan and lightly grease it between batches if necessary.
Serving Suggestions
- Serve with strawberry jam and butter.
- Top with maple syrup and fresh berries.
- Add whipped cream for afternoon tea.
- Pair with sliced bananas and honey.
- Enjoy alongside a cup of tea or coffee.
Storage
Room Temperature
Store in an airtight container for up to 1 day. Reheat before serving for the best texture.
Refrigerator
Keep refrigerated in a sealed container for up to 4 days. Warm gently in a toaster or microwave before serving.
Freezing
Freeze in freezer-safe bags for up to 3 months. Separate layers with baking paper to prevent sticking. Thaw and reheat as needed.
Nutrition
- Calories: 125 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Sodium: 140mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make drop scones without self-raising flour?
Yes. Use plain flour and add an extra 2 teaspoons of baking powder to achieve a similar rise.
What is the difference between drop scones and pancakes?
Drop scones are usually smaller and thicker than traditional pancakes, with a soft, fluffy texture.
Can I freeze cooked drop scones?
Yes. Allow them to cool completely, then freeze for up to 3 months in an airtight container or freezer bag.
Can I add fruit to the batter?
Yes. Blueberries, raspberries, or small chocolate chips can be folded into the batter before cooking.
Mary Berry Drop Scones (Scotch Pancakes) Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy12
pancakes10
minutes15
minutes25
minutes125
kcal25
minutesLight and fluffy traditional Scotch pancakes made with simple ingredients and cooked on a griddle until golden. Perfect for breakfast, brunch, or afternoon tea.
Ingredients
225g self-raising flour
1 tsp baking powder
50g caster sugar
1 large egg
300ml milk
25g unsalted butter, melted
Butter or oil for greasing
Jam, honey or maple syrup for serving
Directions
- Mix the flour, baking powder and sugar in a large bowl.
- Whisk together the egg, milk and melted butter.
- Gradually add the wet mixture to the dry ingredients and whisk until smooth.
- Lightly grease a griddle or frying pan and heat over medium heat.
- Drop spoonfuls of batter onto the hot surface, leaving space between each pancake.
- Cook for 2 to 3 minutes until bubbles appear on the surface.
- Flip and cook for another 1 to 2 minutes until golden.
- Transfer to a wire rack and repeat with the remaining batter.
- Serve warm with your favourite toppings.
Notes
- Do not overmix the batter or the pancakes may become tough.
- Cook over medium heat for even browning.
- Freeze leftovers for quick breakfasts.
