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Delia Smith Drop Scones Recipe

Delia Smith Drop Scones Recipe

Delia Smith's drop scones recipe gives you soft, fluffy little pancakes, properly risen and ready in 20 minutes. A classic Scottish teatime treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 Drop Scones
Course: Breakfast
Cuisine: British
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 150 g self-raising flour
  • 1 tsp baking powder
  • 25 g caster sugar
  • A pinch of salt
  • 1 large egg
  • 150 ml milk
  • 25 g unsalted butter melted, plus extra for greasing

Method
 

  1. Sift flour, baking powder, sugar and salt into a bowl.
  2. Make a well and crack in the egg.
  3. Gradually whisk in the milk until smooth and thick.
  4. Whisk in the melted butter.
  5. Heat and lightly grease a griddle or pan.
  6. Drop tablespoons of batter onto the pan, cooking for 2–3 minutes.
  7. Flip once bubbles appear, cooking a further 1–2 minutes.
  8. Keep warm under a tea towel and repeat with remaining batter.

Notes

Wait for bubbles to form before flipping — this is the key timing cue.
Keep the heat at a steady medium for even cooking.
Don't overmix the batter; a few small lumps are fine.
Keep cooked drop scones warm under a tea towel while finishing the batch.
Freeze layered with greaseproof paper for up to 2 months.