Drop Scones (Scotch Pancakes)
Drop Scones
These Scones are also known as ‘Scotch Pancakes’ and ‘Drop Scones’, because soft dollops of mixture are dropped onto the hot cooking surface. This form of cooking was used long before ovens came into being, when everything was cooked over or in an open fire. Until I was about 7 years old this was the only method of cooking we had as travellers, perhaps that’s the reason I eventually got obsessed with baking. WE made many thousands of these in the bakery, in fact on Fridays we had one person doing nothing else but turn these out constantly. Please don’t confuse these with the thick fluffy American type pancake.
For those of you who don’t know, a Girdle is a flat iron plate without a rim and a hoop handle over the top.
Drop Scones
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Ingredients
- 100 g flour self-raising
- 30 g sugar
- 1 egg
- pinch salt
- 120 ml Milk
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Mix flour salt and sugar, add the egg and mix then gradually beat in the milk bit at a time until you get a thick batter. It’s important the batter is NOT runny.
- Bake 2 or 3 at a time by dropping tbsp of the batter onto a hot, well greased girdle plate or heavy frying pan. When bubbles start to burst on top and the surface looks dry, flip aver and brown the other side.
- These can be served buttered, hot or cold. Excellent with a fried breakfast too,
A baking griddle or girdle as we always knew it should be well greased, then heated until a little water sprinkled on the surface skips about in balls before evaporating. Cast iron makes the best griddles although a heavy frying pan will do.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food
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