These classic Delia Smith drop scones are soft, light, and beautifully golden, just as you would expect from a traditional British teatime favourite. They have a gently crisp edge with a fluffy centre and a mild sweetness that pairs perfectly with butter, jam, or honey. This is an easy, beginner-friendly recipe that comes together quickly with simple cupboard ingredients. From start to finish, they take around 20 minutes, making them ideal for a relaxed breakfast or afternoon treat.
Ingredients
For the drop scones
- 110g self-raising flour
- 1 level teaspoon baking powder
- 25g caster sugar
- 1 large egg
- 150ml milk
For cooking and serving
- Butter or oil, for greasing the pan
- Butter and jam, to serve
How to Make Delia Smith Drop Scones
- Prepare the pan: Heat a heavy-based frying pan or griddle over medium heat and lightly grease it with butter or oil.
- Mix the dry ingredients: Sift the self-raising flour and baking powder into a bowl, then stir in the caster sugar.
- Make the batter: Beat the egg with the milk and gradually whisk it into the dry ingredients until smooth and lump-free.
- Cook the scones: Drop tablespoons of batter onto the hot pan. Cook for about 1 to 2 minutes until bubbles appear on the surface.
- Flip and finish: Turn the scones over and cook for another minute until golden and cooked through.
- Serve: Transfer to a plate and keep warm while cooking the remaining batter. Serve immediately.
Tips for Perfect Drop Scones
Why are my drop scones flat?
The pan may be too hot or the batter too thin. Use medium heat and ensure the batter drops slowly from the spoon.
How do I stop them burning?
Keep the heat moderate and wipe the pan clean between batches if butter starts to darken.
Can I make the batter ahead?
It is best used fresh, but you can rest it for up to 30 minutes. Stir gently before cooking.
Serving Suggestions
- Serve warm with butter and strawberry jam
- Add a drizzle of honey or golden syrup
- Top with fresh berries and a spoon of yogurt
Storage
Room temperature
Drop scones are best eaten fresh, but they can be kept for up to 24 hours in an airtight container.
Refrigerator
Store for up to 2 days and reheat gently in a pan or microwave before serving.
Freezing
Freeze cooled drop scones for up to 2 months. Defrost at room temperature and reheat before eating.
Nutrition
- Calories: 95 kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 2g
- Saturated Fat: 1g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Delia Smith Drop Scones
Course: Breakfast, SnackCuisine: BritishDifficulty: Easy12
scones10
minutes10
minutes20
minutes95
kcal20
minutesSoft, fluffy Delia Smith drop scones cooked on the hob. A classic British recipe perfect for breakfast or afternoon tea.
Ingredients
110g self-raising flour
1 level tsp baking powder
25g caster sugar
1 large egg
150ml milk
Butter or oil, for greasing
Butter and jam, to serve
Directions
- Sift the flour and baking powder into a bowl and stir in the sugar.
- Beat the egg with the milk, then gradually whisk into the dry ingredients to form a smooth batter.
- Heat a lightly greased frying pan over medium heat.
- Drop tablespoons of batter onto the pan and cook until bubbles form on the surface.
- Flip and cook the other side until golden and cooked through.
- Serve warm with butter and jam.
Notes
- Keep the heat moderate to prevent burning.
- The batter should drop easily from a spoon.
- Best served fresh and warm.
