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Scottish drop scones Recipe

Scottish · Breakfast · 25 min total

Also known as Scotch pancakes, these light and fluffy drop scones are a traditional Scottish breakfast treat, perfect with butter and jam or as a base for sweet or savory toppings.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup buttermilk
• 2 tablespoons unsalted butter, melted

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg, then whisk in buttermilk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; batter should be lumpy. Do not overmix.
4. Heat a non-stick griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Drop tablespoonfuls of batter onto the hot griddle, spacing them apart.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook until golden brown on the other side, about 1 minute more.
7. Transfer to a plate and keep warm. Repeat with remaining batter.

Tips

• For best results, let the batter rest for 5 minutes before cooking.
• These scones are best served warm, with butter, jam, honey, or maple syrup.
• Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.

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