Nigella Drop Scones Recipe

There’s something charming about drop scones. They’re not flashy. They’re not trendy. But they’re always a hit — like the cardigan of the breakfast world: warm, reliable, and just makes everything feel better.

These are the sort of pancakes my mum used to make on Sunday mornings when we were dragging our feet to get out of bed. They’re smaller and thicker than American pancakes — soft in the middle, just a bit golden on the outside. A pat of butter melting over the top, maybe a spoonful of jam, and a cuppa close by. Heaven.

And the best part? You don’t need anything fancy. A bowl, a whisk, and about 15 minutes. You’ll be flipping scones before your tea’s even brewed.

Ingredients You’ll Need

• 2 cups self-raising flour — No faffing with baking powder.
• ½ tsp salt — Just a little to round out the sweetness.
• 1 tsp superfine sugar — Or regular caster sugar.
• 1 egg — Room temp if you can.
• ½ pint milk — Whole milk gives the best texture.
• Oil or butter — For frying.

You can double this for a crowd or halve it if it’s just you on a lazy morning.

How to Make Them

1. Repeat until the batter’s gone.
   Stack ‘em up, or keep them warm under a clean tea towel if you’re cooking for a crowd.
2. Mix the dry stuff:
   In a large bowl, whisk together the flour, salt, and sugar.
3. Add the wet:
   Crack in the egg and pour in a splash of the milk. Whisk until you get a thick paste, then gradually add the rest of the milk while stirring. You’re aiming for a smooth, pourable batter — like thick cream.
4. Get your pan hot:
   Lightly oil a non-stick frying pan and heat it over medium. It should be hot enough that a drop of batter sizzles gently, not angrily.
5. Drop the batter in:
   Use a tablespoon to dollop little rounds into the pan — they’ll spread just a bit. I usually fit 3 or 4 in at a time.
6. Cook until bubbly:
   When bubbles start forming on top (after about a minute), flip them. The underside should be golden. Give them another 30–60 seconds on the second side.

Common Mistakes (And What To Do Instead)

Why are they flat?
Double-check you’re using self-raising flour, not plain. No rise, no fluff.

Why are they rubbery or tough?
Overmixing. It’s pancakes, not sourdough. Once it’s smooth-ish, stop stirring.

They’re burning before they cook inside?
Pan’s too hot. Turn it down a smidge and be patient.

Why are they dry or crumbly?
Probably overcooked or not enough milk. The batter should be pourable, not doughy.

How to Store & Reheat

Fridge:
Let them cool, then store in an airtight container. Good for up to 3 days.

Freezer:
Layer them with baking paper in a freezer bag. Keeps up to a month. Perfect for future snack attacks.

To reheat:

• Stove: Heat in a dry pan for a minute or two each side. Still soft and fluffy.
• Microwave: 10–20 seconds. Done.
  (They also taste great cold with jam, not gonna lie.)

What to Serve With Drop Scones

• Maple syrup & butter — classic.
• Fresh berries & whipped cream — turns breakfast into pudding.
• Jam & clotted cream — very British, very indulgent.
• Lemon curd, banana slices, Nutella… You do you.

I like mine with salted butter and honey — the contrast is chef’s kiss.

FREQUENTLY ASKED QUESTIONS

Are these the same as American pancakes?
Not quite. They’re thicker, smaller, and don’t rely on stacks and syrup. More of a teatime treat than a breakfast blowout.

Can I make the batter ahead of time?
Sure, mix it the night before and keep it in the fridge. Just give it a quick stir before using.

Can I make them dairy-free?
Yes — swap the milk for oat or almond milk. Use oil in the pan instead of butter.

Can I add things to the batter?
Absolutely. Blueberries, chocolate chips, a pinch of cinnamon… go wild.

Try More Nigella Recipes:

• Nigella Profiteroles
• Nigella Lemon Surprise Pudding
• Nigella Rhubarb Ice Cream

Nutrition Facts

Amount Per Serving

• Calories 134.3
• Total Fat 2.3g
• Saturated Fat 1.2g
• Cholesterol 22.6mg
• Sodium 115.3mg
• Potassium 78.5mg
• Total Carbohydrate 23.9g
• Dietary Fiber 0.7g
• Sugars 4.5g
• Protein 4.1g