Mary Berry Drop Scones​ (Scotch Pancakes​)

This simple Mary Berry Drop Scones recipe, also known as Scotch Pancakes, is made with pantry staples like self-raising flour, caster sugar, a free-range egg, and milk. The result is a batch of wonderfully light and fluffy little pancakes, perfect for a quick breakfast or a comforting afternoon snack. This recipe creates a delightful treat, perfect for any day of the week, and makes enough for the whole family to enjoy.

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Mary Berry Drop Scones​ (Scotch Pancakes​) Ingredients

• 175g self-raising flour
• 1 tsp baking powder
• 40g caster sugar
• 1 large free-range egg
• 200ml milk
• A little sunflower oil, for frying

How To Make Mary Berry Drop Scones

1. Mix the dry ingredients: Measure the self-raising flour, baking powder, and caster sugar into a large bowl.
2. Combine the wet and dry ingredients: Make a well in the center of the dry ingredients. Crack in the egg and add about half of the milk. With a whisk, beat the mixture until you have a smooth, thick batter.
3. Adjust the consistency: Gradually beat in enough of the remaining milk to create a batter with the consistency of thick pouring cream.
4. Heat the pan: Heat a little sunflower oil in a large, non-stick frying pan over a medium-high heat.
5. Cook the drop scones: Drop the batter in dessertspoonfuls into the hot pan, ensuring you space them well apart to allow for spreading. Cook for about 1-2 minutes, or until small bubbles start to appear on the surface.
6. Flip and finish: Turn the scones over with a spatula and cook on the other side for another 30-60 seconds, until both sides are a beautiful golden brown.
7. Keep warm and serve: Lift the cooked drop scones onto a plate and cover them with a clean tea towel to keep them soft and warm while you cook the remaining batter.

Recipe Tips

• Don’t Overmix the Batter: For the fluffiest drop scones, mix the batter just until the ingredients are combined. A few small lumps are perfectly fine and are better than over-beating, which can make the pancakes tough.
• Get the Pan Temperature Right: The frying pan should be hot enough that a drop of water sizzles, but not so hot that it’s smoking. This ensures the scones cook through evenly without burning on the outside.
• Rest the Batter (Optional): If you have a few extra minutes, letting the batter rest for 10-15 minutes can allow the gluten to relax and may result in a more tender scone.
• Keep Them Covered: Placing the cooked scones under a clean tea towel is a classic Mary Berry tip. It traps the steam, which keeps them lovely and soft until you are ready to serve.

What To Serve With Drop Scones (Scotch Pancakes)

These delightful drop scones are traditionally served warm with a simple spread of butter and a drizzle of golden syrup or honey. They are also delicious with your favorite jam or a zesty lemon curd. For a more substantial breakfast or brunch, serve them with fresh berries like blueberries and raspberries and a dollop of Greek-style yogurt.

How To Store Drop Scones (Scotch Pancakes) Leftovers

• Room Temperature: Drop scones are best enjoyed fresh on the day they are made. However, you can store cooled leftovers in an airtight container at room temperature for 1-2 days.
• Freeze: To freeze, allow the scones to cool completely. Stack them with a piece of baking parchment between each one to prevent sticking. Place the stack in a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat gently in a toaster, microwave, or a warm oven.

Mary Berry Drop Scones​ (Scotch Pancakes​) Nutrition Facts

Serving Size: 1 drop scone (makes approx. 16)

• Calories: 75 kcal
• Total Fat: 1.2g
• Saturated Fat: 0.3g
• Cholesterol: 13mg
• Sodium: 95mg
• Total Carbohydrate: 13.5g
• Dietary Fiber: 0.4g
• Sugars: 3.5g
• Protein: 2.2g

Frequently Asked Questions

• What is the difference between a drop scone and an American pancake? Drop scones (or Scotch pancakes) are typically smaller and thicker than American pancakes. The batter is often a bit denser, resulting in a scone-like texture, whereas American pancake batter is usually thinner, creating a wider, flatter pancake.
• Why are my drop scones tough? Toughness is usually a result of overmixing the batter. When you over-beat the flour mixture, it develops too much gluten. To avoid this, mix the batter just until the ingredients are combined and no dry flour is visible.
• How do I know when to flip the drop scones? The key is to watch the surface of the batter in the pan. As it cooks, small bubbles will start to form and pop on the surface. Once you see these bubbles, it’s the perfect time to flip them over.

Try More Recipes:

• Mary Berry Cheese Scones​ Recipe
• Mary Berry​ Air Fryer Lemon Drizzle Cake
• Mary Berry Lemon Drizzle Cupcakes​ Recipe