Drop Scones Recipe No Egg

A favourite on Pancake Day, or on any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes, that are easy to make and even easier to devour!

If there’s one type of baking I feel I’ve mastered, it’s pancakes! I’ve even joked about writing my own recipe book solely of different pancake recipes. And it all started with these little beauties. Drop Scones, also known as Scotch Pancakes, are something I’ve been baking since my childhood and something that Granny has always been on hand to help perfect. Similar to American Pancakes but way simpler, they make a great treat for breakfast or just for snacking.

We best enjoy Drop Scones for breakfast, straight from the griddle with a little bit of butter on top. They also make great snacks for wee ones, topped with fruit, yogurt or lashings of jam – our boys can’t get enough of them!

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Best of all you can even freeze them, popping them in the toaster for a minute or so to bring back to life whenever you fancy one. And if you plan on batch baking some Drop Scones then Granny’s top tip of adding a little oil to the batter is a clever way of stopping them from drying out and tasting stale.

I struggled to find a pancake recipe for many years, but since finding these I have only used this recipe. I must have used it 20 times by now and every time the pancakes are gorgeous and delicious! Thank you!!

Using self-raising flour as opposed to Plain Flour will help give your Scotch Pancakes a little extra lift, keeping them nice and light.

Drop Scones Recipe

This works hand-in-hand with the raising agents in the flour, creating a chemical reaction that helps make bubbles in the pancakes, making them rise.

These pancakes are definitely sweeter than they are savoury! Try swapping the sugar for Golden Caster Sugar for a more caramel-y taste.

The traditional binder ingredient for Drop Scones. I don’t tend to stress to much about the size of eggs in a loaf cake, as long as they’re free-range.

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The moisture in your batter! You can use whatever milk you have to hand but for extra indulgent pancakes, opt for full-fat milk.

A little trick from Granny; pop a little oil into your batter before cooking, as it’ll stop the pancakes drying out and they’ll keep better if you don’t finish eating the batch in one sitting.

A favourite on Pancake Day, or any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes, that are easy to make and even easier to devour!Traditional Scotch pancakes, also known as Drop Scones, are tender and fluffy, sturdy and sweet, and so easy to make! Drizzled with syrup or topped with butter and jam, they’re a breakfast (literally) fit for a queen!

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Nothing says comfort like a stack of pancakes. But, sometimes, instead of making regular pancakes, I like to make this classic drop scone recipe, passed down to the world by Queen Elizabeth herself! That’s right, this classic recipe was literally given by the Queen of England to President Eisenhower during a visit between the two parties, and now it’s been handed down to the rest of us (thanks, Internet!).

There’s a good reason this simple little recipe has taken off! Like a good biscuit recipe, or a great butter cookie recipe, this drop scone recipe is made with the simplest of ingredients and an ultra-easy cooking method. But the results are heavenly!

So what’s the difference between drop scones and regular American pancakes? It kind of depends on who you ask! For one thing, pancake recipes can vary a lot, according to the cook. So can drop scone recipes. But in general, drop scones are sturdier than pancakes, firm enough to butter like an English muffin half.

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They are also a bit smaller than a typical pancake – somewhere between normal pancake and silver dollar pancake size. Finally, drop scones usually include some sugar, while pancake recipes often skip that, making drop scones lightly sweet even without toppings.

To make drop scones, you only need a few basic items. This is an easy recipe that’s old-fashioned and wholesome. Here’s the list:

Making these cute little pancakes is a fun activity for a relaxed weekend morning. It does take some time to make the pancakes and flip them, so be sure to set aside more time than you think you’ll need! That way you won’t feel rushed.

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So there you have it! Old-fashioned drop scones, easy to make and so satisfying to eat. Be sure to check out these helpful tips, and happy cooking!

To serve, just add your favorite toppings! Butter is a favorite, and these little pancakes are delicious with nothing more than a bit of butter lightly spread on top. You can also do maple syrup, whipped cream, sliced fruit… whatever you like! If you feel like making something a little special, you could make one or more of these:

Serving: 1 drop scone | Calories: 115 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 24 mg | Sodium: 138 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 98 IU | Calcium: 29 mg | Iron: 1 mg | Net Carbs: 18 g

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Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

In honor of all things Royal, we present to you a recipe for drop scones, otherwise known as Scotch pancakes, that Queen Elizabeth made for President Dwight Eisenhower on the occasion of his visit to Balmoral castle in 1959.

According to the National Archives, the Queen prepared drop scones for the President, using a family recipe. Later she sent the President a letter and enclosed the recipe, with annotations and a suggestion to use treacle in place of the caster sugar.

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When I first started testing this recipe, I couldn't understand why the dough was more of a pancake batter, and not scone-like as I had imagined. Here in the states we think of drop scones like drop biscuits, instead of cutting out triangular shape scones for baking, we drop the dough from a spoon onto the baking pan.

But drop scones in parts of the UK, in particular Scotland, where Balmoral castle is situated, are more like American pancakes than typical scones. Drop scones are thicker than American pancakes, and a little smaller.

If you read the Queen's recipe in the image above, note the use of teacups as measurements for flour and milk. Before Fanny Farmer we used teacups for measures as well.

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To figure out how much a typical teacup holds, I tested two teacups, an English made one, and a French limoge. Oddly, when I filled each (completely different shape) tea cup with flour and weighed them, the result for each was exactly 100 grams.

By volume, the teacups were each 3/4 of an American standard cup. So 4 teacups would be 3 American cups, and 2 teacups would be 1 1/2 cups.

European butter has a much higher fat content than standard American butter, so if you have European butter, you may want to use it, to more closely replicate what the Queen was making.

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Most recipes for drop scones I found add a little salt. I don't know if the Queen used salted butter or not. Her recipe doesn't call for it, but since I use unsalted butter, I added a little salt to the batter.

A note on the cream of tartar. We happen to have some in our pantry, but many people don't. Cream of tartar is a dry acid. It combines with the alkaline baking soda to create the leavening in the scones.

Baking powder is just the combination of baking soda and cream of tartar with some corn starch thrown in, so if you don't have cream of tartar, you can substitute both the baking soda and the cream of tartar with baking powder.

Jassy's Drop Scones Recipe

I've changed the method just a little from the Queen's original by adding the wet ingredients to the dry, instead of the dry to the wet.

An extra note here, when I first started playing with the recipe, I didn't realize it was for what are essentially pancakes. I was expecting more traditional scones, and therefore kept working at the recipe until I got them. I did manage to pull a more traditional scone out of the Queen's recipe, just by doing a couple of things. I reduced the milk to 1 cup. I mixed the ingredients until they just came together as a sticky, shaggy dough. I used heaping tablespoons of European butter. With this mixture you can make drop biscuits. Just measure out 1/4-cup scoops of the batter onto a parchment-lined baking