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Drop Scones

Drop Scones recipe

I’ve recently discovered how easy and delicious drop scones are. They literally take half an hour to make, so are ideal for a quick breakfast in the morning. I’ve just been eating mine with butter and honey, but the idea of blueberries, or maybe even golden syrup, is a tempting one. This recipe is inspired by Anne’s kitchen and a book, ‘Just like mother used to make’, by Tom Norrington-Davies.

Makes 10-12


  • 150g/1 cup  self-raising flour
  • pinch of salt
  • 1 tbsp sugar
  • 150ml milk
  • 1 large egg
  • butter


  • non-stick frying pan
  • sieve
  • large mixing bowl
  • whisk
  • measuring jug
  • a ladle
  • spatula

Place your frying pan on a medium heat.

Sieve the flour and pinch of salt into the large mixing bowl. Add the sugar and mix. Measure the milk in a jug, crack the egg into it, and mix with a fork.

Make a well in the center of the flour. Slowly pour in the milk, whilst whisking the flour, until you have a nice smooth batter.

Melt a knob of butter in the frying pan, tilting from side to side to cover the base. Pour any excess butter into the batter, and mix a little more.

Use a tablespoon to carefully pour out the drop scones. Pour to around 4-5cm wide, and leave a little space between them. Once little bubbles form and pop on the top, it’s time to carefully flip them over with a spatula. Cook for a further minute or so on the other side.

Serve on a plate, maybe drizzled with butter and honey, or perhaps some nice berries. Go crazy!

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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One Comment

  1. I’m slightly hungover and plan on making these right this moment to cure that. Perfect top post for a Sunday morning.

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