Queen Elizabeth’s Drop Scones are classic British griddle cakes—somewhere between a pancake and a scone—traditionally served warm with butter and jam at afternoon tea. They’re soft, lightly sweet, and wonderfully simple, with a tender crumb thanks to the bicarbonate of soda and cream of tartar lift.
Why Everyone Will Love This Recipe
- Quick, pantry-friendly tea-time treat
- Fluffy, thick, and perfect for jam and butter
- No yeast, no resting required
- Great for brunch or afternoon tea spreads
- Easy to scale up for guests
What Are Drop Scones?
Drop scones (often called Scotch pancakes) are small, thick pancakes cooked on a griddle or skillet. The batter is “dropped” by spoonfuls rather than poured, creating a compact, fluffy cake that’s ideal for stacking and topping—especially with butter, jam, honey, or clotted cream.
Cooking Tips
- Aim for a batter that’s thick but spoonable—add milk gradually.
- Don’t overmix after adding the raising agents; keep the texture tender.
- Cook on medium-low heat so the centers cook through before browning.
- Flip when bubbles appear and edges look set.
- Keep finished drop scones warm under a clean towel or in a low oven.
Frequently Asked Questions
Are drop scones the same as pancakes?
They’re similar, but drop scones are smaller, thicker, and fluffier than typical American pancakes.
Can I use all-purpose sugar instead of caster sugar?
Yes. Caster sugar dissolves faster, but granulated sugar works fine.
What can I serve with drop scones?
Butter and jam are classic. They’re also great with honey, lemon curd, berries, or whipped cream.
Can I make the batter ahead?
It’s best fresh, but you can mix it and refrigerate for a few hours. Stir gently before cooking.
How to Store
Store cooled drop scones in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days. Reheat briefly in a skillet or toaster.
How to Freeze
Freeze drop scones for up to 2 months. Thaw at room temperature and warm before serving.
Ingredients
- 4 teacups flour
- 4 Tbsp caster sugar
- 2 teacups milk (plus more as needed)
- 2 whole eggs
- 2 tsp bicarbonate of soda
- 3 tsp cream of tartar
- 2 Tbsp melted butter
Step-by-Step Instructions
- Mix wet ingredients: In a large bowl, beat the eggs with the caster sugar and about half of the milk until smooth.
- Add flour: Add the flour and mix well, adding the remaining milk gradually until you have a thick, spoonable batter.
- Add raising agents: Stir in the bicarbonate of soda and cream of tartar until just combined.
- Fold in butter: Gently fold in the melted butter.
- Heat the pan: Warm a lightly greased griddle or nonstick skillet over medium-low heat.
- Cook: Drop spoonfuls of batter onto the pan, leaving space between each. Cook until bubbles appear and the edges set, then flip and cook until golden and cooked through.
- Serve: Serve warm with butter and jam (or your favorite tea-time toppings).
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