Nigella Lawson’s Drop Scones, also known as Scotch pancakes, are a classic and easy-to-make treat, perfect for breakfast or tea. These small, fluffy pancakes are slightly sweet and can be served with a variety of toppings, from butter and syrup to fresh fruit. Drop scones are quick to make and are cooked by simply dropping spoonfuls of batter onto a hot pan.
What Are Nigella Drop Scones?
Nigella Drop Scones are small, thick pancakes made from a simple batter of flour, eggs, milk, and sugar. They are cooked on a griddle or frying pan, similar to American-style pancakes but typically smaller and thicker. These drop scones are soft, fluffy, and slightly sweet, making them perfect for a quick snack or breakfast.
Other Popular Recipes
Why You Should Try This Recipe
- Quick and Easy: Ready in under 20 minutes, perfect for a fast breakfast or snack.
- Light and Fluffy: The baking powder ensures a soft, airy texture.
- Simple Ingredients: Made with pantry staples that you probably already have on hand.
- Versatile: Serve with butter, syrup, jam, or fresh fruit for a customizable treat.
- Great for Kids: Drop scones are an easy, fun option for kids to enjoy.
Ingredients Needed to Make Nigella Drop Scones
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 large eggs
- 300ml milk
- 1 tbsp melted butter (plus extra for greasing)
- A pinch of salt
Instructions to Make Nigella Drop Scones
- Mix the Dry Ingredients: In a large bowl, sift the self-raising flour, baking powder, and caster sugar together. Add a pinch of salt and stir to combine.
- Whisk the Wet Ingredients: In a separate jug, whisk the eggs and milk together. Slowly add the wet ingredients to the dry mixture, whisking until you have a smooth batter. Stir in the melted butter.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with a little butter.
- Cook the Drop Scones: Drop tablespoonfuls of the batter onto the hot pan, spacing them apart so they have room to spread. Cook for about 1-2 minutes, or until bubbles appear on the surface. Flip the scones over and cook for another 1-2 minutes until golden brown.
- Serve Warm: Serve the drop scones warm with butter, syrup, jam, or fresh fruit.
What Goes Well With Nigella Drop Scones
- Maple Syrup: A classic and sweet pairing for pancakes.
- Butter and Jam: Spread with butter and your favorite jam for a traditional touch.
- Fresh Fruit: Serve with berries or banana slices for a fruity twist.
- Whipped Cream: Add a dollop of whipped cream for a decadent treat.
- Greek Yogurt: A healthier option to pair with the scones for breakfast.
- Honey: Drizzle with honey for a naturally sweet topping.
Expert Tips for Making the Best Nigella Drop Scones
- Don’t Overmix the Batter: Mix just until the ingredients are combined to keep the scones light and fluffy.
- Cook on Medium Heat: Cooking on medium heat ensures the scones cook evenly without burning.
- Use Fresh Ingredients: Ensure your baking powder is fresh to help the scones rise properly.
- Flip When Bubbling: Flip the scones when bubbles form on the surface for the perfect texture.
- Keep Warm: Keep the cooked scones warm in a low oven while you finish cooking the rest.
Easy Variations of Nigella Drop Scones
- Blueberry Drop Scones: Add fresh or frozen blueberries to the batter for a fruity twist.
- Chocolate Chip Drop Scones: Stir chocolate chips into the batter for a sweet surprise.
- Banana Drop Scones: Mash a ripe banana and fold it into the batter for extra flavor and moisture.
- Cinnamon Drop Scones: Add a teaspoon of cinnamon to the batter for a warm, spiced version.
- Whole Wheat Drop Scones: Substitute half of the self-raising flour with whole wheat flour for added fiber.
Best Practices to Store Nigella Drop Scones
- Refrigerate: Store leftover scones in an airtight container in the fridge for up to 2 days.
- Freeze: Allow the scones to cool completely, then freeze in a freezer-safe bag for up to 1 month. Reheat in a toaster or oven.
- Reheat in the Toaster: Pop the scones in the toaster for a quick, easy reheating method.
Best Practices to Reheat Nigella Drop Scones
- Toaster Reheating: Reheat the drop scones in a toaster on a low setting to warm them through while keeping them crisp.
- Oven Reheating: Preheat the oven to 160°C (320°F) and warm the scones for 5-7 minutes.
- Microwave Reheating: If you’re in a hurry, microwave the scones on medium power for 20-30 seconds, but they may lose some crispness.
Nutrition Value (per serving):
- Calories: 170
- Fat: 6g
- Carbohydrates: 24g
- Protein: 5g
- Fiber: 1g
- Sugar: 4g
Final Words
This Nigella Drop scone is a quick and simple way to enjoy fluffy, delicious pancakes for breakfast, brunch, or dessert. With their light texture and endless topping possibilities, these drop scones are perfect for any occasion. Serve them warm with your favorite toppings and enjoy!
More By British Baking Recipes
- Mary Berry Apple Pie
- Mary Berry Chocolate Sponge Cake
- Nigella Victoria Sponge
- Mary Berry Apple and Blackberry Cake
Nigella Drop Scones Recipe
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Pan-frying
- Cuisine: British
Description
Nigella Drop Scones are small, thick pancakes made from a simple batter of flour, eggs, milk, and sugar. They are cooked on a griddle or frying pan, similar to American-style pancakes but typically smaller and thicker. These drop scones are soft, fluffy, and slightly sweet, making them perfect for a quick snack or breakfast.
Ingredients
Scale
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 large eggs
- 300ml milk
- 1 tbsp melted butter (plus extra for greasing)
- A pinch of salt
Instructions
-
- Mix the Dry Ingredients: In a large bowl, sift the self-raising flour, baking powder, and caster sugar together. Add a pinch of salt and stir to combine.
- Whisk the Wet Ingredients: In a separate jug, whisk the eggs and milk together. Slowly add the wet ingredients to the dry mixture, whisking until you have a smooth batter. Stir in the melted butter.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with a little butter.
- Cook the Drop Scones: Drop tablespoonfuls of the batter onto the hot pan, spacing them apart so they have room to spread. Cook for about 1-2 minutes, or until bubbles appear on the surface. Flip the scones over and cook for another 1-2 minutes until golden brown.
- Serve Warm: Serve the drop scones warm with butter, syrup, jam, or fresh fruit.
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 large eggs
- 300ml milk
- 1 tbsp melted butter (plus extra for greasing)
- A pinch of salt
