Sometimes you just want something warm, simple, and a little sweet without making a fuss.
That’s where Bero Dropped Scones come in.
You mix it in one bowl.
Spoon it onto a hot griddle.
In about twenty minutes, you’re eating something golden and fluffy.
No rolling. No cutting. Just good, honest baking.
Why This Dropped Scones Recipe Works So Well
The batter’s thick but pourable — the sweet spot that lets the scones puff up without spreading into a mess.
A hot griddle seals the bottom quick, trapping the air bubbles inside.
That’s where the fluffy texture comes from — not heavy, not dense, just soft bites with a little crisp around the edges.
And the best part?
You can tweak the flavors with whatever essence you fancy.
Ingredients (And Why They Matter)
- Self-Raising Flour: Built-in lift — no faffing with baking powder.
- Salt: Just a pinch sharpens the sweetness.
- Margarine or Butter: Adds tenderness and a light crumb.
- Sugar: Sweetens the batter but doesn’t overpower it.
- Egg and Milk: Binds everything into a thick, spoonable batter.
- Essence (Lemon, Almond, or Vanilla): Tiny drops that change the whole vibe.
How to Make It
1. Get the Batter Ready
Toss the flour, salt, and margarine into a big bowl.
Rub it together with your fingers until it looks like rough breadcrumbs.
Stir in the sugar.
Beat the egg and milk together in a jug.
Pour it into the dry stuff, stirring just until you get a thick, soft batter.
Add a few drops of your chosen essence.
Give it a quick mix — no need to overdo it.
2. Fire Up the Griddle
Lightly oil a griddle or heavy pan.
Get it hot — not smoking, but hot enough that a drop of water skips across the surface.
3. Spoon and Cook
Drop big spoonfuls of the batter onto the hot griddle.
Leave a little room — they’ll spread a bit.
Cook for about 2–3 minutes.
You’ll see bubbles popping on the surface and the edges setting.
Flip them over with a spatula.
Cook the other side until golden and puffed.
4. Serve Straight Away
Pile them up while they’re still warm.
Slather with butter, drizzle with honey or jam, or just eat them plain — they’re that good.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Scones flat and thin | Batter too loose | Add a spoonful more flour |
| Burning before cooked | Griddle too hot | Turn the heat down slightly |
| Dry or crumbly scones | Batter overmixed | Stir just until combined |
| Uneven cooking | Griddle not hot enough | Always preheat fully before starting |
What to Serve It With
- Honey, jam, or maple syrup
- A pat of butter melting into the warm tops
- Fresh fruit like berries or sliced bananas
- A little dusting of powdered sugar if you’re feeling fancy
How to Store and Reheat
Fridge:
Wrap leftovers tight and keep them up to 3 days.
Freezer:
Wrap each scone individually, freeze up to 1 month.
To Reheat:
- Skillet: Warm gently over medium heat.
- Microwave: 10–15 seconds if you’re impatient.
A Quick Bite of History
Dropped scones — also called Scotch pancakes — have been around for centuries.
Made on griddles before most kitchens had ovens, they were quick, cheap, and perfect for feeding hungry families fast.
Today?
Still just as brilliant.
Bero Dropped Scones
Description
Bero Dropped Scones are the kind of quick, cozy bake you make when you want something simple but satisfying.
Soft inside, lightly crisp outside — perfect with a swipe of butter or a drizzle of honey.
Ingredients
Instructions
- Rub the flour, salt, and margarine together with your fingers until crumbly.
Stir in the sugar. - Beat the egg and milk together.
Pour into the dry mix.
Stir just until it forms a thick batter. - Mix in your essence — just a few drops.
- Heat a lightly oiled griddle or heavy pan.
It’s ready when a drop of water dances across the surface. - Spoon large dollops of batter onto the griddle.
Cook for 2–3 minutes until bubbles pop on top and the bottom’s golden. - Flip and cook the other side until golden too.
- Serve warm with butter, honey, or jam.
Notes
- Batter should be thick but spoonable — not runny.
- Always preheat the griddle — no shortcuts.
- Don’t overmix the batter — stir just until combined.
- Try swapping the lemon essence for vanilla if you want a softer flavor.