Drop scones

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We grew up in an old farmhouse called Bluegates that was notorious for its draughts, and on the whole being freezing.  Friends used to come to our house armed with the clothes that they were allowed to get dirty in.  However, if they did not have sufficient layers to stay warm they were directed to the ‘jumper cupboard’ and often returned looking like the Michelin man. 

I have many fond memories of Bluegates but, I think one of my favourite memories was when my parents decided to get their first AGA.  Learning to cook on an AGA was a skill in itself, particularly if it is coal-fired and there was no way of governing the temperature.  Many cakes often came out slightly crispy and black around the edges.  However, there was one thing that I think we all quickly mastered – drop scones, cooked on a hob that has been lightly oiled.

Sadly, where I am staying in London there isn’t an AGA but, what it does have is a heavy bottomed non-stick frying pan that is perfect for cooking this tea time treat.  They are so quick and easy to make that you can have them on the table within a matter of minutes.  They are an ideal snack on a cold, slightly overcast day – definitely worth a go!

Drop Scones (makes 9)

Ingredients:DSC_0372 (2)

  • 1 egg
  • 3 heaped tbsp plain flour (roughly 100g)
  • 1 tsp baking powder
  • pinch of salt
  • 50-75ml milk


1.  Place the flour, baking powder and salt in a bowl.

2.  Whisk in the egg, then slowly beat in the milk until you have a consistency of thick pouring cream.

3.  Heat a little oil in a frying pan, then spoon in a little of the batter at a time, cook on each side for 30 seconds to a minute or until they are golden brown.

4.  Serve whilst they are hot with a little butter, jam and/or honey.

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6 thoughts on “Drop scones

  1. greenmackenzie

    Drop scones are the best…..they take me back to my Granny in the Highlands who also cooked them on an aga. Best served with fresh butter and lashings of homemade raspberry jam 🙂

  2. Pingback: Apple breakfast pancakes (Serves: 3/4 – Preparation time: 30 minutes) | Antonia Cooks

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