Mary Berry Dropped Scones

If there’s a recipe that speaks to Mary Berry’s quiet genius, it’s this one: Dropped Scones, also known as Scotch pancakes. They’re soft, lightly sweet, and carry the gentle aroma of orange zest. No showmanship—just comfort, simplicity, and satisfaction.

For many, these scones bring back the hum of a warm kitchen on a rainy British morning. A spoonful of batter on a hot pan, bubbles rising, the turn of a spatula—these little rituals never get old. And with Mary’s method, you don’t need hours or rare ingredients. Just a few kitchen basics and thirty minutes.

Why You’ll Love These Dropped Scones

• Light and golden with a soft middle that holds its shape
• Quick enough for school mornings or surprise guests
• Orange zest adds a fresh twist without stealing the spotlight
• Works with any topping—berries, yogurt, butter, syrup
• Kids love them; adults go back for seconds

Ingredients That Matter

• 175g self-raising flour: The foundation. Gives them that gentle puff.
• 1 tsp baking powder: Extra lift, especially if your flour’s not fresh.
• 40g caster sugar: Just enough sweetness—don’t overdo it.
• Zest of 1 small orange: Brings brightness. Don’t skip this.
• 1 free-range egg: Binds everything. Adds richness too.
• 200ml whole milk: Start with less, add more if needed.
• Sunflower oil: Neutral. Keeps the pan clean and nonstick.

To serve:

• Butter, maple syrup, or honey
• Greek-style yogurt
• Fresh berries (blueberries, raspberries, or what’s on hand)

How to Make Mary Berry’s Dropped Scones

1. Combine dry ingredients: In a mixing bowl, stir together flour, baking powder, sugar, and orange zest.
2. Create the batter: Make a well in the centre. Add the egg and about half the milk. Whisk until smooth.
3. Adjust consistency: Add just enough of the remaining milk to get a thick, pourable batter.
4. Heat your pan: Lightly grease a large nonstick frying pan with sunflower oil. Set over medium heat.
5. Drop and cook: Spoon large tablespoons of batter into the pan. Leave space—they spread.
6. Flip once bubbly: When bubbles appear on top (about 1–2 minutes), flip gently with a palette knife.
7. Cook until golden: Another 30 seconds to 1 minute on the other side.
8. Keep soft: Transfer to a wire rack and cover with a clean tea towel. Repeat with the rest of the batter.
9. Serve warm: Add your toppings and enjoy right away.

Common Mistakes to Avoid

• Overmixing the batter: Toughens the scones. Stop once smooth.
• Too much milk: Makes them spread too thin. You want thickness, not runniness.
• Pan too hot: Burns the outside before the inside cooks. Stick to medium heat.
• Skipping the orange zest: It’s the quiet backbone of flavour in this recipe.

What to Serve With

• Butter and honey
• Maple syrup
• Greek-style yogurt and fresh berries
• Clotted cream and lemon curd
• Crispy bacon (for a sweet-savoury combo)

Storage and Reheating Tips

• To store: Keep in an airtight container for up to 2 days at room temperature.
• To freeze: Cool completely. Freeze in layers separated by parchment paper for up to 3 months.

To reheat:

• Oven: 175°C (350°F) for 5 minutes
• Toaster: Halve and toast lightly
• Microwave: 10–15 seconds, covered with a damp paper towel

FAQs

Q: Why are my scones rubbery?
A: You likely overmixed the batter or used too much liquid. Gentle mixing and the right ratio are key.

Q: Can I make these without eggs?
A: Yes. A small mashed banana or 1 tbsp flaxseed mixed with 2.5 tbsp water works well.

Q: Can I add cinnamon or other spices?
A: Definitely. A pinch of cinnamon or nutmeg complements the orange beautifully.

Q: Are these the same as Scotch pancakes?
A: Yes. “Dropped scones” is the classic term; “Scotch pancakes” is more modern and often used interchangeably.

Nutrition Per Serving

• Calories: 150
• Sodium: 150mg
• Fat: 6g
• Carbohydrates: 20g
• Protein: 4g
• Sugar: 5g

Try More Recipes:

• Mary Berry Coffee And Walnut Cake
• Mary Berry Chocolate Brownies
• Mary Berry Banana Loaf