Drop Scones

Name: Drop Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: United Kingdom
Ingredients: 1 ½ cups (190 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; 2 teaspoons baking powder; ¼ teaspoon salt; 1 large egg; 1 ¼ cups (300 ml) whole milk; 2 tablespoons (30 g) unsalted butter, melted, plus extra for the griddle; ½ teaspoon vanilla extract (optional)

Drop Scones Say it: drop skohns

By the Passport Plate editors. Published November 15, 2026.

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Drop scones, also known as Scottish pancakes, are small, fluffy, thick pancakes traditionally cooked on a griddle. They are a beloved teatime treat across Scotland and the rest of the United Kingdom, often enjoyed warm with butter and jam or golden syrup. Their slightly sweet flavor and tender, pillowy texture come from a simple batter of flour, sugar, eggs, and milk. What makes them special is their quick cooking method and the way they puff up beautifully on a hot surface, creating golden edges and soft centers that are perfect for soaking up toppings.

Drop Scones

Pronounced drop skohns

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

1 ½ cups (190 g)190 g (1 ½ cups) all-purpose flour
2 tablespoons (25 g)25 g (2 tablespoons) granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
1 ¼ cups (300 ml)300 ml (1 ¼ cups) whole milk
2 tablespoons (30 g)30 g (2 tablespoons) unsalted butter, melted, plus extra for the griddle
½ teaspoon vanilla extract (optional)

Method

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate jug or bowl, beat the egg with the milk, melted butter, and vanilla extract if using.
Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk gently until you have a smooth, thick batter with no lumps. Do not overmix.
Heat a cast-iron griddle or heavy nonstick frying pan over medium heat. Lightly grease with a little butter; it should sizzle gently when the batter hits it.
Drop heaped tablespoons of batter onto the hot surface, spacing them a few inches apart. You should get 3–4 scones per batch.
Cook for 2–3 minutes until the tops are covered with small bubbles and the edges look set and golden underneath.
Flip each drop scone carefully with a spatula and cook the second side for 1–2 minutes until golden and the centers spring back when lightly pressed.
Transfer the cooked scones to a clean tea towel to keep warm while you cook the remaining batter, adding more butter to the pan as needed.
Serve warm, ideally within 30 minutes of cooking.

Regional variants

Some Scottish cooks add a handful of raisins or sultanas to the batter for fruit drop scones. In other parts of the UK, the same recipe may be called Scotch pancakes and is sometimes made slightly sweeter or thinner.

Cook's notes

The batter should be thick enough to hold its shape when dropped; if it spreads too much, stir in another tablespoon of flour.
A properly hot griddle is key: test with a small drop of batter first. If it browns too quickly, lower the heat slightly.
Leftover scones can be cooled, wrapped tightly, and frozen for up to one month; reheat in a toaster or low oven.

Serve with

Butter, jam, honey, golden syrup, or a dollop of clotted cream. Traditionally enjoyed with a cup of tea.

Make ahead and storage

Best eaten fresh, but the batter can be made up to 2 hours ahead and kept covered in the fridge. Cooked drop scones can be stored in an airtight container for 1 day and reheated in a moderate oven.

Drop Scones