Delia Smith Drop Scones Recipe

These fluffy Drop Scones are a teatime essential as well as being incredibly quick! Whisking the batter just before cooking creates little air bubbles, which along with the hot griddle adds a light, airy texture to these pancakes that is so delicious with butter and jam.

Delia Smith Drop Scones Recipe Ingredients

• 110g (4 oz) self-raising flour
• 1 large egg
• 25g (1 oz) caster sugar
• 150ml (5 fl oz) milk (approximately)
• A pinch of salt
• A little lard or butter (for greasing the pan)

How To Make Delia Smith Drop Scones Recipe

1. Sift dry ingredients: Sift the self-raising flour and salt into a large mixing bowl. Stir in the caster sugar.
2. Make a well: Create a hollow in the center of the flour mixture. Crack the egg into the well and pour in about half of the milk.
3. Whisk the batter: Using a balloon whisk, start whisking from the center, gradually incorporating the flour into the liquid. Once it becomes a thick paste, gradually add the remaining milk while whisking until you have a smooth batter with the consistency of thick cream.
4. Heat the pan: Heat a heavy-based frying pan, griddle, or bakestone over medium heat. Grease it lightly with a little lard or butter using a piece of kitchen paper (don’t leave pools of fat).
5. Drop the scones: Drop tablespoonfuls of the batter onto the hot pan, spacing them well apart.
6. Cook first side: Cook for about 2-3 minutes. Watch closely! When bubbles appear on the surface and start to burst, leaving little craters, it is time to flip.
7. Flip and finish: Turn the scones over with a palette knife or spatula. Cook the other side for another 30 seconds to 1 minute until golden brown.
8. Serve: Transfer to a clean tea towel to keep soft and warm while you cook the rest. Serve immediately.

Recipe Tips!

• The Bubble Sign: The most critical tip is watching for the bubbles! Do not flip until the bubbles on top have popped and stay open. If you flip too early, the uncooked batter will splatter.
• Greasing Lightly: You are dry-frying these more than frying them. Use a paper towel to wipe the fat around the pan. If there is too much oil, they will fry and get crispy edges instead of soft ones.
• Batter Consistency: The batter should be dropping consistency—thick enough to hold its shape when dropped, but liquid enough to spread slightly into a circle. If it’s too thick, add a splash more milk.
• Tea Towel Trick: Unlike pancakes which you might stack on a plate, wrapping drop scones in a clean tea towel keeps them soft and prevents them from drying out or getting tough while they cool slightly.

What To Serve With Delia Smith Drop Scones Recipe?

This Delia Smith Drop Scones Recipe is a versatile base for sweet treats! A generous spread of Salted Butter and a dollop of Raspberry Jam is the traditional Scottish way to eat them. For a more indulgent breakfast, serve warm with Maple Syrup and crispy Bacon! If you have a sweet tooth, a squeeze of Lemon Juice and a sprinkling of sugar creates a simple, zesty finish.

How To Store Delia Smith Drop Scones Recipe

• Room Temp: These are best eaten fresh, but you can store cool scones in an airtight container for up to 24 hours.
• Reheat: Pop them in the toaster for a minute to refresh them. They toast beautifully!
• Freeze: Stack the cooled scones with parchment paper in between. Freeze in a bag for up to 1 month. Toast straight from frozen.

Delia Smith Drop Scones Recipe Nutrition Facts

• Calories: 75 kcal
• Fat: 2g
• Carbohydrates: 12g
• Protein: 3g

Nutrition information is estimated per scone (makes approx. 10-12).

FAQs

Try More Recipes:

• Delia Smith Fruit Scones Recipe
• Delia Smith Cheese Scones​ Recipe
• Delia Smith Buttermilk Scones​ Recipe