Amelia Grace Drop scones sit somewhere between a pancake and a scone, small, thick and fluffy, cooked on a griddle or in a pan rather than baked in the oven, and they’re one of the quickest things I make when I want something warm and comforting in a hurry.
This is a proper Scottish teatime classic, sometimes called Scotch pancakes, and the method couldn’t be simpler — a thick batter dropped by the spoonful onto a hot griddle, flipped once bubbles appear, and ready to eat within minutes.
Why Waiting for Bubbles Is the Key to Perfectly Cooked Drop Scones
Timing the flip correctly is really the only technical skill involved in making good drop scones, and understanding what you’re looking for makes it far easier to get right.
As the underside of the drop scone cooks, bubbles form and rise to the surface of the batter, bursting and leaving small holes behind.
This is a visual signal that the base has set enough to hold together and that it’s the ideal moment to flip, giving you an evenly cooked scone on both sides.
Flip too early, before enough bubbles have formed, and the scone can tear or not hold its shape properly when turned.
Ingredients for Delia Smith Drop Scones
- 150g self-raising flour
- 1 tsp baking powder
- 25g caster sugar
- A pinch of salt
- 1 large egg
- 150ml milk
- 25g unsalted butter, melted, plus extra for greasing
How to Make Delia Smith Drop Scones — Step by Step
Step 1 — Sift the Dry Ingredients
Sift the flour, baking powder, sugar and salt into a large bowl.
Step 2 — Make a Well
Make a well in the centre and crack in the egg.
Step 3 — Whisk in the Milk
Gradually whisk in the milk, drawing in the flour from the sides, until you have a smooth, thick batter.
Step 4 — Add the Butter
Whisk in the melted butter until fully combined.
Step 5 — Heat the Griddle or Pan
Heat a griddle or large, heavy-based frying pan over medium heat. Grease lightly with a little butter.
Step 6 — Drop the Batter
Drop tablespoons of the batter onto the hot pan, leaving space between each for spreading, and cook for 2–3 minutes.
Step 7 — Flip When Bubbles Appear
Once bubbles form on the surface and the underside is golden, flip each drop scone and cook for a further 1–2 minutes, until golden on both sides.
Step 8 — Keep Warm and Repeat
Transfer to a warm plate covered with a clean tea towel while you cook the remaining batter.
My Top Tips for the Best Delia Smith Drop Scones
Wait for the bubbles before flipping. This is genuinely the only timing cue you need, so resist flipping too early before they’ve properly formed.
Keep the heat at a steady medium. Too high, and the outside browns before the inside cooks through; too low, and they’ll be pale and take far longer than they should.
Don’t overmix the batter. A few small lumps are fine — overmixing develops the gluten and can make the drop scones tougher than they should be.
Keep drop scones warm under a tea towel as you go. This stops the first batch from going cold and dry while you finish cooking the rest.
Make them a consistent size. Using a tablespoon measure for each one helps everything cook at roughly the same rate.
Serving Suggestions
Serve warm with butter and a drizzle of golden syrup or honey, or with jam and a spoonful of clotted cream for something more indulgent. They’re also lovely with fresh berries and a dollop of yoghurt.
How to Store Delia Smith Drop Scones
In the fridge: Store cooled drop scones in an airtight container for up to 2 days.
At room temperature: Best eaten fresh, though they’ll hold for a few hours in a cool kitchen.
In the freezer: Freeze cooled drop scones layered with greaseproof paper for up to 2 months. Defrost at room temperature, then warm through briefly in a dry pan or toaster.
Delia Smith Drop Scones Recipe
Ingredients
Method
- Sift flour, baking powder, sugar and salt into a bowl.
- Make a well and crack in the egg.
- Gradually whisk in the milk until smooth and thick.
- Whisk in the melted butter.
- Heat and lightly grease a griddle or pan.
- Drop tablespoons of batter onto the pan, cooking for 2–3 minutes.
- Flip once bubbles appear, cooking a further 1–2 minutes.
- Keep warm under a tea towel and repeat with remaining batter.
Notes
Frequently Asked Questions About Delia Smith Drop Scones
Why are my drop scones not rising properly?
This usually means the baking powder has gone stale, or the batter was overmixed. Check your raising agent is fresh, and mix just until combined.
Can I make the batter ahead of time?
It’s best used fresh, as the baking powder starts working as soon as it’s combined with the liquid. If you need to prepare ahead, make the dry and wet ingredients separately and combine just before cooking.
Why do my drop scones spread too thin?
This can happen if the batter is too loose. Make sure it’s thick enough to hold a dropped spoonful’s shape rather than running flat immediately.
Can I make these dairy-free?
Yes, swap the milk for a plant-based alternative and use a dairy-free butter or oil in place of the butter.
