Mary Berry Drop Scones (Scotch Pancakes) Recipe

Name: Mary Berry Drop Scones (Scotch Pancakes)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 125g self-raising flour; 1 tsp baking powder; 1 tbsp caster sugar; 1 large egg; 150ml milk; 1 tsp vanilla extract; Butter or oil for frying

If you love light, fluffy pancakes with a delicate golden finish, this Mary Berry Drop Scones (Scotch Pancakes) recipe is a must-try. These small, thick pancakes are soft in the centre with a gently crisp edge, offering a mild sweetness that pairs beautifully with both sweet and savoury toppings. They are incredibly easy to make, perfect for beginners, and come together in under 30 minutes. Ideal for breakfast, brunch, or an afternoon treat, these classic drop scones deliver comforting, homemade goodness every time.

Ingredients

For the Batter

125g self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 large egg
150ml milk
1 teaspoon vanilla extract (optional)
Pinch of salt

For Cooking

Butter or oil, for greasing

For Serving

Butter
Jam or honey
Fresh berries
Maple syrup

How to Make Mary Berry Drop Scones (Scotch Pancakes)

Prepare the pan: Heat a non-stick frying pan or griddle over medium heat. Lightly grease with butter or oil and allow it to warm up evenly.
Mix the dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, sugar, and salt to ensure a smooth, lump-free batter.
Combine wet ingredients: In a separate bowl, whisk the egg, milk, and vanilla extract until fully blended.
Make the batter: Gradually pour the wet mixture into the dry ingredients, whisking continuously until you achieve a smooth, thick batter with no lumps.
Cook the scones: Spoon small rounds of batter onto the heated pan, spacing them apart. Cook for about 2 minutes until bubbles form on the surface.
Flip and finish: Turn each scone over and cook for another 1–2 minutes until golden brown and cooked through.
Cool slightly and serve: Transfer to a plate and keep warm while cooking the remaining batter. Serve warm with your favourite toppings.

Tips for the Best Drop Scones

Why are my drop scones not fluffy?

Make sure your baking powder is fresh and avoid overmixing the batter, as this can make the scones dense.

How do I get evenly shaped scones?

Use a tablespoon or small ladle to portion the batter consistently for uniform size and even cooking.

What heat level is best?

Cook on medium heat. Too high will burn the outside before the inside cooks, while too low can make them pale and dry.

Can I make the batter ahead of time?

It’s best used fresh, but you can rest it for 10–15 minutes before cooking to improve texture.

Serving Suggestions

Serve warm with butter and strawberry jam
Top with fresh berries and whipped cream
Drizzle with maple syrup or honey
Pair with yoghurt and a sprinkle of nuts

Storage

Room Temperature

Store in an airtight container for up to 1 day. Reheat before serving for best texture.

Refrigerator

Keep in the fridge for up to 3 days. Reheat in a pan or microwave until warm.

Freezing

Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.

Nutrition

Calories: 150 kcal
Carbohydrates: 22g
Protein: 5g
Fat: 5g
Saturated Fat: 2g
Sodium: 180mg

Note: Nutritional values are approximate and may vary based on ingredients used.

FAQs

Can I make drop scones without self-raising flour?

Yes, you can use plain flour and add 2 teaspoons of baking powder for similar results.

Why are they called Scotch pancakes?

They are traditionally associated with Scotland and are smaller and thicker than standard pancakes.

Can I make these dairy-free?

Yes, substitute the milk with a plant-based alternative like almond or oat milk.

How do I keep them warm while cooking batches?

Place cooked scones on a baking tray in a low oven (around 100°C) to keep them warm without drying out.