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