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+ servings
Drop Scone
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
The drop scone is a variation of the traditional Scottish scone. It is baked in the pan and is also known as Scottish pancake.
Course: Breakfast, Dessert
Cuisine: English, Scottish, Vegetarian
Servings: 15 drop scones
Author: Sarah-Eden Dadoun
  • cup flour , sifted
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 4 tablespoons caster sugar
  • Zest of an orange
  • 1 egg
  • 1 cup whole milk
  • Sunflower oil
  1. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar and zest of the orange.
  2. Dig a well in the center of this mixture then add the lightly beaten egg and half of the milk.
  3. Whisk well until smooth and thick.
  4. While whisking, incorporate enough of the rest of the milk to give the dough the consistency of a cream (no need to incorporate all the remaining milk if not necessary).
  5. Pour a small amount of sunflower oil into a skillet.
  6. Heat the pan.
  7. Pour a ladle of batter in the center of the pan.
  8. When bubbles appear on the surface, turn the drop scone with a spatula and bake on the other side for another 30 seconds, until lightly browned.
  9. Renew the operation until all the batter is used.
  10. Place the drop scones on a rack as soon as possible by covering them with a cloth to maintain their tenderness.
  11. Serve immediately.