Mum’s Drop Scones

This has to be one of the quickest teatime treats in the whole world. These are cooked in a pan or on a griddle and mum used to whip up a batch of these at the shortest notice; literally in 10 minutes as an afternoon treat. She called them drop scones, however, they are very similar to Scotch pancakes, and you absolutely have to eat them with lots of good butter and jam. Don’t bother without!

This is a good recipe for kids to try on their own. It is very forgiving, and very similar to making pancakes.

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Mum's Drop Scones

This a very easy recipe and doesn't need a weighing scale as it's quite forgiving. Just use a cup to measure the ingredients. It’s best to cook these scones on a heavy griddle or a heavy frying pan so that they cook gently and don’t burn before they are cooked through. If you don't have cream of tartar, replace the soda and cream of tartar in the recipe with 11/2 teaspoons of baking powder.

Cuisine

Modern British

Prep Time

10 min

Cook Time

10 min

Servings

servings

Ingredients

• 2 cups plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon cream of tartar
• 1/3 cup sugar
• 2 large whole eggs
• 1/2 to 2/3 cup milk as needed
• a little butter for frying

Cuisine Modern British Prep Time 10 min Cook Time 10 min Servings servings Ingredients 2 cups plain flour 1/2 teaspoon bicarbonate of soda 1 teaspoon cream of tartar 1/3 cup sugar 2 large whole eggs 1/2 to 2/3 cup milk as needed a little butter for frying

Instructions

1. Please a heavy frying pan or griddle on medium heat while to prepare the batter.
2. In a large bowl sift the flour, the soda, cream of tartar and sugar. Add the egg. Make a well in the centre and break in the eggs and 1/2 cup milk. Using a whisk or handheld beater beat the liquid ingredients into the dry to make a thick batter. If the batter seems too thick to drop off a spoon, add a little more milk. The batter should be thicker than double cream.

   
3. Once the pan is hot, season the pan with a little butter and wipe it down with a few wodge of kitchen towel. Drop a ladle of batter and another 2-3 ladles a few inches apart.

   
4. Cook a few minutes until the bubbles on the top of the scones start to pop. At this point, flip the scones over and cook the other side.

   
5. When the second side is also golden, take off heat (flip them over only once, else they lose their tender texture). Take off heat and serve as my mum did - slit across through the natural ridge in the middle and sandwich with butter and jam. Eat as hot as your fingers can handle it. The butter will start melting, and will dribble down your chin, but that's the whole point!

   

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