Drop Scones (Scotch Pancakes) - Lavender and Lovage (2024)

Drop Scones (Scotch Pancakes) for Breakfast – These old fashioned Drop Scones, are also called Dropped Scones, Griddle Cakes or Scotch Pancakes. They are easy to make and make a lovely after-school snack, breakfast dish, tea time treat or a dessert dish.

I am reminiscing today and exploring some of the old recipes that I have posted here on Lavender & Lovage.

It’s always lovely to look back on some of my recipe posts, to read what I was doing at the time, and what I was cooking or baking.

Today’s recipe for Drop Scones (Scotch Pancakes) is a very nostalgic recipe, as I clearly remember my mother making these not long before she passed away in 2018. In fact the last time I made these for my old blog post, I made them with mum in her cosy cottage kitchen in Yorkshire.

So, last week I decided to re-visit my mum’s recipe for Drop Scones (Scotch Pancakes), and make them again with some new photos for my blog, as well as enjoying a freshly made batch of fluffy pancakes for breakfast.

I whipped up a batch in under half an hour, styled them before we ate them and you can see, I took some new photos for these delicious little pancakes that I’m sharing in today’s new and updated post.

So, with a sprinkling of sugar, a dusting of flour and a dollop of strawberry jam, I present my new and updated Drop Scones (Scotch Pancakes) today.

The recipe is JUST the same as before, but I have kept my old post here OLD COOKBOOKS AND RECIPES – BE-RO DROPPED SCONES FOR BREAKFAST (GRIDDLE CAKES), as it’s in memory of a much-missed mother, and I just can’t delete what I have written and shared there.

As well as sharing some new photos and a recipe card for Drop Scones (Scotch Pancakes) today, I am also announcing a NEW hashtag for anyone who wants to join in with some Be-Ro cookbook baking with me.

#BakingwithBeRo is the new tag, and I will advertise it in full later on my Instagram, Twitter and Facebook accounts. If you have a Be-Ro cookbook, please share your recipes and photos with me, using the hashtag.

See Also

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I hope you enjoy this old heirloom recipe for Drop Scones (Scotch Pancakes) if you make them, PLEASE do let me know by leaving a comment below. And also if you plan to join in with my NEW #BakingwithBeRo hasthtag too! Karen

Continue scrolling to find the full recipe further down this page.

• Mix the flour and salt together, then rub in the margarine or butter; add the sugar, and the beaten egg and milk to make a thick batter. Add essence or extract if using.
• Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle, or a heavy-based frying pan.
• Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.
• Turn and brown on the other side. Serve buttered, hot or cold with honey, jam or maple syrup.

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Drop Scones (Scotch Pancakes)

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Drop Scones (Scotch Pancakes)

Yield: 10 pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These old fashioned Drop Scones, are also called Dropped Scones, Griddle Cakes or Scotch Pancakes. They are easy to make and make a lovely after-school snack, breakfast dish, tea time treat or a dessert dish. The original recipe comes from an old Be-Ro cookbook, that I have shared before here: BE-RO DROPPED SCONES (GRIDDLE CAKES) where you can read all about baking in the kitchen with my mum's vintage Be-Ro cookbook.

Ingredients

• 4 ozs (115g) Be-Ro SR Flour
• 1/4 teaspoon salt
• 1/2 oz (15g) margarine (or butter)
• 2 ozs (50g) sugar
• 1 egg (beaten with 3 tablespoons milk)
• 6 drops lemon essence (or almond or vanilla essence)

Instructions

1. Mix the flour and salt together, then rub in the margarine or butter; add the sugar, and the beaten egg and milk to make a thick batter. Add essence or extract if using.

2. Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle, or a heavy-based frying pan.

3. Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.

4. Turn and brown on the other side. Serve buttered, hot or cold with honey, jam or maple syrup.

Notes

The baking griddle should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast-iron frying pan makes a good substitute. These freeze well once cooked and cooled.

Nutrition Information

Yield 10 small pancakesServing Size 1
Amount Per ServingCalories 67Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 19mgSodium 61mgCarbohydrates 14gFiber 2gSugar 1gProtein 2g

Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.

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