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Tom Kitchin recipe: Dropped scones

Whether your preference is for crumbly scones with jam and cream or for dropped scones – also known as Scotch or American pancakes – there’s something very satisfying and comforting about a good cup of tea and a sweet treat.

Published: June 14, 2015
Categories: ,

1. Sift the flour, baking powder and salt into a bowl, then stir in the sugar. Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
2. Beat in the melted butter, then gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.
3. Heat a heavy-based frying pan over a medium heat. Grease with a smear of rapeseed oil or butter. Drop tablespoons of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
4. After a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place. Continue with all the batter, adding a little more oil or butter to the pan as necessary.
5. Serve warm with fresh Scottish raspberries and honey, butter and jam or golden syrup.


  • 125g wholemeal flour or buckwheat
  • 1 tsp baking powder
  • 1 pinch of salt
  • 25g caster sugar
  • 2 eggs, lightly beaten
  • up to 100ml milk
  • 25g butter, melted
  • rapeseed oil, for greasing
  • fresh raspberries and honey, butter and jam or golden syrup, to serve
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