This easy recipe for Mary Berry’s Dropped Scones is a delicious, quick treat perfect for breakfast or brunch. With a creamy texture and zesty orange flavor, these fluffy scones can be served with butter, syrup, or your favorite seasonal fruits. They’re simple to make using common pantry ingredients!
Ingredients Needed
- 175g (6oz) self-raising flour
- 1 tsp baking powder
- 40g (1½oz) caster sugar
- Finely grated zest of 1 small orange
- 1 egg
- 200ml (7fl oz) milk
- Sunflower oil, for frying
Serving options:
- Butter
- Maple syrup or honey
- Natural Greek yoghurt with blueberries or raspberries
How To Make Dropped Scones
- Mix Dry Ingredients: Measure the flour, baking powder, and sugar into a large bowl, then add the orange zest. Mix.
- Make Batter: Make a well in the center of the dry ingredients, and add the egg and half the milk. Beat well with a whisk until smooth and thick, then gradually mix in enough of the remaining milk to achieve a batter consistency similar to thick pouring cream.
- Heat Pan: Heat a little oil in a large non-stick frying pan over high heat.
- Cook Scones: Drop the batter into the hot pan in dessertspoonfuls, spacing them well apart. Cook for about 2 minutes until bubbles appear on the surface. Turn them over with a non-stick spatula and cook for another 30–60 seconds until lightly golden brown on both sides.
- Keep Warm: Use the spatula to lift the scones onto a wire rack and cover them with a clean tea towel to keep them soft and warm.
- Repeat Cooking: Continue cooking the remaining batter, adding a splash of more oil if the pan gets too dry.
- Serve: Serve immediately with butter, syrup, or honey, or with Greek yoghurt and seasonal fruits like blueberries or raspberries.
Recipe Tips
- Don’t Overmix: Mix the batter just until smooth; overmixing can make the scones tough instead of fluffy.
- Space Them Out: Leave enough space between each dollop of batter in the pan to allow the scones to spread and cook evenly.
- Serve Warm: For the best flavor and texture, serve the scones immediately after cooking while they are still warm.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover dropped scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, let the scones cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, thaw the scones at room temperature for a few hours before enjoying.
- Reheat: Heat a little oil in a non-stick frying pan over low heat. Add the scones and cook for 1-2 minutes on each side until warmed through.
Nutrition Facts
Serving Size: 1 scone (approximately 50g)
- Calories: 245
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 66mg
- Sodium: 393mg
- Potassium: 111mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Coconut Biscuits
- Mary Berry Lemon And Blueberry Cake
- Mary Berry White Bread Recipe
- Mary Berry Egg Custard Tart
Mary Berry Dropped Scones
Description
This easy recipe for Mary Berry’s Dropped Scones is a delicious, quick treat perfect for breakfast or brunch. With a creamy texture and zesty orange flavor, these fluffy scones can be served with butter, syrup, or your favorite seasonal fruits. They’re simple to make using common pantry ingredients!
Ingredients
Serving options:
Instructions
- Mix Dry Ingredients: Measure the flour, baking powder, and sugar into a large bowl, then add the orange zest. Mix.
- Make Batter: Make a well in the center of the dry ingredients, and add the egg and half the milk. Beat well with a whisk until smooth and thick, then gradually mix in enough of the remaining milk to achieve a batter consistency similar to thick pouring cream.
- Heat Pan: Heat a little oil in a large non-stick frying pan over high heat
- Cook Scones: Drop the batter into the hot pan in dessertspoonfuls, spacing them well apart. Cook for about 2 minutes until bubbles appear on the surface. Turn them over with a non-stick spatula and cook for another 30–60 seconds until lightly golden brown on both sides.
- Keep Warm: Use the spatula to lift the scones onto a wire rack and cover them with a clean tea towel to keep them soft and warm.
- Repeat Cooking: Continue cooking the remaining batter, adding a splash of more oil if the pan gets too dry.
- Serve: Serve immediately with butter, syrup, or honey, or with Greek yoghurt and seasonal fruits like blueberries or raspberries.
Notes
- Don’t Overmix: Mix the batter just until smooth; overmixing can make the scones tough instead of fluffy.
- Space Them Out: Leave enough space between each dollop of batter in the pan to allow the scones to spread and cook evenly.
- Serve Warm: For the best flavor and texture, serve the scones immediately after cooking while they are still warm.
Mary Berry Dropped Scones