Drop Scones (Scotch Pancakes)
A favourite on Pancake Day, or on any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes that are easy to make and even easier to devour!
If there’s one type of baking I feel I’ve mastered, it’s pancakes!
I’ve even joked about writing my own recipe book, all about different pancake recipes. And it all started with these little beauties. Drop Scones, also known as Scotch Pancakes, are something I’ve been baking since my childhood and something that Granny has always been on hand to help perfect. Similar to American Pancakes but way simpler, they make a great treat for breakfast or just for snacking.
We best enjoy Drop Scones for breakfast, straight from the griddle with a little bit of butter on top. They also make great snacks for wee ones, topped with fruit, yoghurt or lashings of jam – our boys can’t get enough of them!
Best of all, you can even freeze them, popping them in the toaster for a minute or so to bring them back to life whenever you fancy one. And if you plan on batch baking some Drop Scones, then Granny’s top tip of adding a little oil to the batter is a clever way of stopping them from drying out and tasting stale.
So whatever your preference this Shrove Tuesday, you won’t go wrong with a plate of Drop Scones!
Ingredients for Scottish Drop Scones:
Self-raising Flour
Using self-raising flour instead of plain flour will give your Scotch Pancakes a little extra lift, keeping them nice and light.
Pinch of Salt
This works hand in hand with the raising agents in the flour, creating a chemical reaction that helps make bubbles in the pancakes, helping them rise.
Caster Sugar
These pancakes are definitely sweeter than they are savoury! Try swapping the sugar for Golden Caster Sugar for a more caramel-y taste.
Free-range Eggs
The traditional binder ingredient for Drop Scones. I don’t tend to stress too much about the size of eggs in a loaf cake, as long as they’re free-range. For vegan alternatives, see below.
Milk
The moisture in your batter! You can use whatever milk you have to hand, but for extra indulgent pancakes, opt for full-fat milk.
Oil
A little trick from Granny: pop a little oil into your batter before cooking, as it’ll stop the pancakes drying out, and they’ll keep better if you don’t finish eating the batch in one sitting.
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Drop Scones (Scotch Pancakes)
INGREDIENTS
- 220 g Self-raising Flour
- Pinch Salt
- 50 g Caster Sugar (Superfine Sugar)
- 2 Free-range Eggs
- 280 ml Milk
- 1 tbsp Sunflower/Vegetable Oil
EQUIPMENT
- Griddle Pan (or frying pan)
INSTRUCTIONS
- Sift the flour, salt & sugar into a large bowl.
- Whisk the milk & eggs together in a separate bowl with a fork and then gradually add them to the dry ingredients whilst mixing together. Once combined add the oil and mix again until just combined.
- Grease your griddle or frying pan with a little oil. Once hot, spoon a small amount of the batter (around 2 tablespoons) onto the gridle.
- Your pancakes are ready to flip once bubbles have started to pop on top & they appear dry. Using a spatula, flip the pancakes & cook the other side for around a minute or until a golden brown.
- Remove from the heat & enjoy with your topping of choice.
VIDEO
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
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Perfect first time – light, fluffy, versatile . Great. Will be using this recipe from now on, thank you! Super easy too.
Such a simple recipe but delicious. Followed your instructions exactly and had them for breakfast in minutes. Thank you again.
Easy to make and recipes works everytime! Delicious pancakes
Hi Amy
My great grannie’s recipe which I follow for Scotch pancakes, uses bicarb and cream of tartar.
Making them today.
Your book is great .
Great recipe and so delicious. Will be my favourite thing to make now! Thank You.
This is an addition to my former comment, and apologise : I asked a question about thickness but saw, too late, that someone ask the same. So I apologise and don’t need answer, since I got it.
MC
Great recipe, and an enormous thankyou for using metric system. I’ve no problem with cups for sugar or other ingredients whose density does not differ from a brand to another one, but for flour, cups are a nightmare : flours have different densities according to the the brands, the grind…, so, from one brand to another, a cup won’t have the same equivalent in grams. Going on cooking websites, you read that 1 cup of flour is 120 g,140 g, and even (and frequently) until… 170 g !!! And so, the result may be very different of what it should be (well, just for one cup, there is no incidence, but when you have to use 3 or more cups, that’s a real problem).
If someone gives a recipe in grams (I mean grams really weighted and tested by him, not an equivalence given by a calculator), there won’t be problem, because a gram is a gram, whatever would be the density of the flour, unlike the volume – a cup, for instance – according to this density, may lead to disappointing results (not enough flour, or too much flour).
I’m now going to test your drop scones, but I have a question : on websites I see drop scones really thicker (looking like nearly 2 cm thick). What the thickness come from, and how may I get it ?
Thankyou for answering, thanks to your granny, and have a nice Christmas time
MC
Hello from Brittany. First of all : sorry for my old fashioned and unprecise english, learnt more than 70 years ago and not practiced a lot, except with the Beatles, far ago, and now GB cooking, that I love.
I just cooked your scones this afternoon, because another recipe was a fiasco (the Queen one, yet ! :-) Too much flour). Perfect result with yours !!! Thanks a lot, and also : thankyou very very very much for using precise grams, instead of cups and spoons : I understand that, for people used to traditional cups and spoons, grams may look uneasy, but for my part, cups and spoons ARE the uneasy thing (well, for spoons, it depends, sometimes it’s OK, we also have spoons in France, but our problem is that they are not “standard” as yours : so, according to wheather it comes from your granny old times silverware, or from a modern low price shop, a spoon will have very different containing !!! Yours, at least, are “standard”, but when I read that a recipe needs “3 spoons butter”, I wonder how mesuring “spoon of butter” : have I to melt it ? :-)
Concerning the flour, the problem is that the way it goes into the cup, more or less “packed”, even if you don’t want to, may lead to a substancial difference with the recipe given. For cakes, the result may be deceiving, just because of that.
So, a double thankyou, Amy, I’ll come back to your website to see other recipes (and shorter comments, I sware !!!)
MC
I did this without sugar, and it was perfect. I think it even cooks better without the sugar. Served with defrosted frozen raspberries. It was amazing.
Hi regarding the pancakes my late mum made them on the girdle but I remember she used a potato cut in half to grease the pan & not oil.
Always nostalgic to make these pancakes as the smell, taste and process bring back so many memories from different stages of life! I love finding out the variations people make to traditional recipes and the stories and reasons behind them. Every day is a learning day
Your Granny is great!! No matter what ingredients I use this works. We are now gluten and dairy free and I use freee flour and almond milk and they are still perfect. Best scone/pancake recipe ever
Hi Amy
Thank you for being gracious . I don’t know why people have to give negative comments. You kindly share your recipes and it’s entirely up to folks to use them or not, nobody says they must. At the moment I am sitting in my kitchen watching my 18 year old granddaughter devouring the pancakes she made from your recipe, she made them a bit larger and poured honey over them they are delicious. I am never disappointed with the recipes you share. The finished bake may not always look like your pictures but who cares how they look as practice will make perfect lol! the important thing is they taste great and I have fun baking them. Every blessing
Hi Amy
Gave these a try tonight and sorry (y’know I follow your recipes every week) but I have got to be honest, these are not Scottish pancakes, far too runny and no oil to be used plus one egg. They are meant to be thick batter and this mix is like crepes.
They were ok but not typical mix of a Scottish pancake, sorry.
And the term “Scotch” is only nowadays used for the drink, the pies & broth. Most of us consider “Scotch” to be offensive and an insult.
Hi Clarice. Thanks for taking the time to comment. However, I think you’re possibly confusing Scotch Pancakes with American-style Pancakes. Scotch Pancakes are not as thick and could be described as somewhere between American-style pancakes and crepes.
As with all recipes on Baking with Granny, everyone will have their own family recipes that may vary from my own – that’s not to say either is wrong or not considered typical. The addition of oil is a tip from Granny (as explained above) to keep your pancakes fresher for longer – you don’t need to add this, should you prefer not to.
I’m afraid I also disagree with your sentiment that “Scotch” is used as an insult. As you say, it is often used to describe Scottish produce, such as whisky, pies and broth; pancakes too. You will also find them named this when buying from a supermarket.
As Scot myself, I would never consider it to be offensive and I’m not aware of any other Scots who would either. But my apologies if it has offended you on this occasion, that’s obviously not my intent.
Hope that addresses your concerns.
Amy :)
I am Edinburgh born and was raised by a Scot who brought me up with all this rigid proper thinking and it IS ‘Scotch’ in this case! Our landlady was from Aberdeen and made these all the time, never calling them ‘Scottish’ pancakes. Personally I can’t wait to try this – with benefit too of all the other input…
Always best to use golden castor sugar and a bit of golden syrup, I also add vanilla which really improves. Use butter – always
I made tiny ones and used them instead of blinis, with cream cheese and smoked salmon topping. They all disappeared like snow off a shovel
Great recipe – thanks!
I always add melter butter to me batter
Thank you for this recipe. I always wanted to make drop scones like my great grandmother used to make and this recipe is perfect for them. The pancakes are just like she used to make. They brown perfectly and taste delicious with such a nice bite to them. They freeze up well too and taste just as nice when heated up in the toaster.
Love this recipe, always successful and apricated by the family
I simply LOVE these pancakes. Since I discoverd this recipe it became the only one I make because it’s easy, delicious and always guarantees 8 pancakes, 2 for each one at my house (I like to make them bigger than the ones disclosed in the pictures on the site).
Also, I just came back here to check again if I could freeze them because I just started this freeze-for-later lifestyle to try and eat better and now I wanna bake and freeze everything whenever I feel like it so when I don’t feel like it I still have easy-to-make or easy-to-heat-up stuff. Hence, it’s good to know they can be freeze!
Thank you so much for such an awesome recipe! These pancakes with jelly combined with fruits and/or honey are the perfect breakfast. :)
This is the best pancake recipe I ever made. 2 eggs worked so much better and runnier was easier to work with without being to runny like a traditional pancake.
What temperature is the griddle?
Love this recipe remember me off childhood and my dad making pancakes and scone ever Sunday morning loving memories ❤
A great recipe which my sister told me about. It works every time, I used apple purée, grated some lemon zest, a splash od lemon extract and added sun blushed raisins….delicious Thanks :)
I loved the consistency of the batter. I used my griddle with varying results. That’s down to me and practice will make perfect
The taste was deliciously sweet, Hubby (being a good Canadian) had his with Maple Syrup, I had mine as they were.
I’ve yet to get the perfect round shape but then that’s a good excuse to make some more.
Was great to mad – m e weren’t perfectly round either – will have to practise mo re added some lemon juice to flavour the batter after cooking some and that was also nice.
Practise makes perfect so another go for me ….
My mum’s recipe for pancakes,which was also her grannie’s, contain baking soda and cream of tartar. SR flour,egg,,milk to mix .
I also have a girdle,which is also hers.
Daughter’s request for today!!
I and anyone I know has always called them dropped scones and not drop scones.
The recipe is similar though
oh my word, this is a taste of childhood! My mum used to make these for us sometimes when we came home from school. Your recipe tastes exactly like hers. I tried being healthy the first few times I made these by skipping the sugar, which is also v tasty, but I’ve just tried the sweet version with a little butter melted in while they’re warm from the pan, and I’m transported back to our old kitchen, watching her drop the batter and transform into perfectly browned discs. Thank you!
I love theses
This is the best scotch pancake recipe I have made yet. Thankyou
Hi, I’m an old guy in Scotland. We do (or did) these drop scones in a Sunday fry- up. They soak up all the fatty goodness from the bacon and sausages. Like many traditional foods it’s a case of waste- not. The fat is calories and fills hungry bellies.
My Granda would fry pieces of dumpling in the bacon fat and sprinkle sugar on them. I’m getting hungry just remembering them! Some people would throw their hands up in horror at the suggestion of actually eating the fat from bacon & sausages, but this is the way we were brought up – waste not, want not, as you said. My blood cholesterol levels are extremely low, by the way!
I hear you Martin. Fries pancakes with a soft fried egg on top. Cut round and at the end after eating all the white you get the daddy, fried pancake and soft egg yolk for the final bite. Almost as good as tattie scones
Beautifully fluffy and light, even when reheated, though worth mentioning that I added about 5g baking powder with my self raising flour for that extra added fluffiness. My 2 year old added some blue gel food colouring and chocolate sprinkles and his pancake still turned out really well, and still managed to look tasty despite the unnatural colour. I wasn’t sure about adding oil to the batter, but it didn’t make the batter heavy or greasy. Definitely makes enough for an average family of 4 if you’re having just pancakes, or could stretch further if you’re serving with other breakfast items.
These pancakes are incredible! Best I’ve ever made
Just love these pancakes! Easy to make and tasty whether eaten warm or cold.
Just love these pancakes! Easy to make and tasty whether eaten warm or cold.
absolutely delicious,halved the recipe so I didn’t have too much batter left over they where moreish better than shop bought any day, going to get some buttermilk now.
Perfect! Family loved them!
I made tiny ones for my dog too :)
I love this recipe. It is so easy and comes out perfect every time.
incredible recipe, works every time!
What a great simple recipe thank you for making it so easy. Just like my granny used to make when I was wee. Mammaj
My son and I had never attempted these before and they were much easier than I expected. Our first few were interesting shapes, but all tasted absolutely delicious. Thank you
Used Gluten Free self raising flour and these turned out perfectly! Do you know roughly how many calories per pancake if it made 12 from the normal recipe? Thank you!
This was my first time making these, delicious recipe, easy to do, great to do with the kids. I used a Pyrex jug for dispensing into frying pan the spoon had a mind of its own.
Turned really nice, I perhaps should have added a little bit more sugar but like them.
Thank you…
Turned out really nice, perhaps next time I should add a little more sugar..perhaps not as I enjoyed them they way they were. Thank you.
Great recipe, thanks for sharing! I have searched high and low for a good, tasty, fluffy pancake recipe which is harder than you would think. I substituted SR flour with soda bread flour and got the batch of lovely, tasty, fluffy pancakes that I have longed for! Will be bookmarking this one
Ah, these are what New Zealanders call “pikelets”! One of my favourite things to make when I’m a bit peckish and want something super versatile.
Hehe, “peckish.”
Or “hangry” as we say in the States!
This recipe was easy to follow and they came out lovely. Good tip about the oil in the batter. Thank you :-)
I halved the recipe as my nieces have small appetites however they loved them after sneaking a couple :) I ended up having to make more:) my 8 year old niece helped too.
The recipe and instructions were super easy and simple, now they’re making it at home too.
I don’t care where the recipe originates from; all I know is that this is the first time I made scotch pancakes and they turned out perfect.
And today, I’ll be making them with my little cousins who saw the pictures and wanted I on some of the scotch pancake action:)
**correction: wanted IN (not I on like I wrote)
**correction: wanted IN (not I on like I wrote)
I tried recipe however was very runny even with less milk made them more like a crepes I added more flour and 1/2 tsp cream off tarter & 1/4 tsp baking soda came out perfect
OMG!! I have just made these for the first time and can not believe how easy they were and they came out perfect and delicious! I have tried so many complicated ‘fluffy’ pancake recipes, making my own buttermilk etc etc. These are better than any other I’ve tried. Good old fashioned recipes are the best. Thank you!!
I have always used buttermilk to make my pancakes
Thank you so much for, to my taste, a perfect pancake.
I got 12 good-sized pancakes -6 plain and 6 with sultanas.
I didn’t have sunflower or vegetable oil so I used Rice Bran oil
The first time I attempted to make, as we know them,
‘pancakes’ they were crepes and not what I had intended.
I since realised the ‘pancakes’ I like are also known as
Drop Scones or Scotch Pancakes.
Thank You!
Hi! I love this recipe! I’ve made it a few times now and they always turn out perfect! They don’t taste like baking powder which other pancakes usually do, and I hate that taste. Thank you for this recipe!
Best scotch pancake recipe I’ve ever used!! I have made these about 3 times in the past couple of weeks because they are so easy and tasty. Mine used to always come out a bit too thick but these are the perfect compromise as they are still ‘thick’ pancakes but thin enough to stack and cook quickly and evenly. YUMMM
recipe was good but tastes too eggy so added a little bit of vanilla made all the difference
Excellent. Oenone Wollaston
In Scotland, your ‘griddle’ is traditionally called ‘A GIRDLE’ which is a thick metal plate no sides and a high overhead handle across the diameter.
I’ve always known it as a GIRDLE..pancakes are made on a girdle, girdle scones on a girdle oatcakes, tattie scones…always on a GIRDLE. I still have my granny’s girdle. Black and flat with a handle arching over it. It was used on an open fire or latterly on a range thus the high arching handle so that it didn’t get too hot to handle. Sometimes I use the girdle on our BBQ, a modern twist on the open fire that I knew as a young child in the 40s. Bringing my pancake recipe up to date for the family I serve them at breakfast with loads of bacon and maple syrup. Make them in advance, load up the freezer so that when they all descend from Sassanach land we have dozens to hand without the hassle of weans shouting for more and stressing me out!!
I’m so jealous of you having your Granny’s girdle. In my case it would have been my Granda’s. I wonder where it went… Now I’m keeping my eyes open at car boot sales and the like. This recipe is excellent and very similar to my mother’s. She would make pancakes when expecting a “visitor”. She didn’t have money for boughten baked goods and she would have these, plus home-made jam and a sponge cake of some kind. We were banished from the kitchen when she made them and laid them in overlapping rows in a clean folded tea towel. They were wonderful but we had to wait till the visitor left before we could have any!
My mother didn’t have a girdle so used a thick baking tray on gas hob. Didn’t have scales so everything was done with spoons. Always made the night before but no fridge so covered in a jug and kept beside the cold water sink. A bit of suet in a rag rubbed over the hot plate for cooking. Best drop scones I ever had. I got the first ‘raggy’ one.
I think you mean “griddle” flat bottomed pan.
What we in England refer to as a “griddle” those in Scotland refer to as a “girdle” if you had of taken the time to read all the comments or even comments made early on you would picked up on this! And yes also known as a flat bottomed pan, long winded but if it tickles your fancy go for it
Thanks for a great recipe. I’ve tried a few fo drop scones and these consistently turn out the best. Thank you for sharing :)
I live in Denmark where self-raising flour is not available so my question is very simple :how much baking powder do I need per 100 grams of plain flour?
Your recipes look delicious and I’m looking forward to trying everyone or at least a whole lot of them
1/2 teaspoon to 100gms
My grandmother used to make these,using a bakestone, only difference is she used to thinly slice a cooking apple into small bits and stir the apple into the mix before cooking, result = magnificent
This is what my granny did when I visited at lunchtime from primary school! Fabulous. Im 74 now and this is the first time I have seen anyone acknowledging this can be done. I was beginning to think I had dreamt it!! Off to get some cooking apples.
I have added grated orange peel to the recipe and it was absolutely yummy.
I have tried hundreds of scotch pancake recipes and this recipe is by far the most delicious, making moist fluffy pancakes. You have found just the right balance of ingredients and far easier than CoT and baking powder recipes which I find always taste odd. Thank you!
made these drop scones with rice milk as hubby is on a low potassium diet couldn’t tell the difference and they just disappeared
You really make it appear really easy along with your presentation but I in finding this matter
to be really something that I think I would by no
means understand. It sort of feels too complicated and very
vast for me. I am looking ahead for your subsequent post,
I’ll attempt to get the grasp of it!
Love your recipe, I use gluten free self raising flour for my husband who is a coeliac and they turn out perfectly.
Good Morning from Malta again. Doing the drop scones as I write. Amazing!!!! XXX
Hello from Sunny Malta (in Europe) Amy, does the brand or quality of flour effect the end result of the baking?
Thanks in advance x
Love this recipe. I add some vanilla paste for flavour. Makes enough to have them tossed a few days in a row! Used to make these a lot as a teen, Mum never had any (at work) grandparents and inusd to polish them off! Have rgytedcthat wrong with this recipe, several times over. Ned to try some of the other recipes…
I struggled to find a pancake recipe for many years, but since finding these I have only used this recipe. I must have used it 20 times by now and every time the pancakes are gorgeous and delicious! Thank you!!
I made these scotch pancakes for my new year eve starter. Kids loved them ! Delicious.! Thank you. For your recipe.
Hello. I can only drink goats milk and so I used that instead of cows milk. Whenever I use goats milk, all the pancakes and recipes I try always come out flat like crepes. Does different milk types affect the thickness of the pancake. Thank you and please reply. Lily
Hi Lily. I’ve not tried baking with goats milk personally but I am aware that the composition does differ to that of cows milk. The main factors which could influence a difference in baking recipes is that of the fat and sugar content, which is where a bit of experimenting would come in. If you find that the batter is too thin, perhaps try adding a little less milk, or even a little extra flour and see how you get on.
The first 6 drop scones I made with this recipe were millimetres thick. So stopped and checked recipe against others.. The difference was this one included no Baking Soda. Added 2 tablespoons, gave mixture a quick whisk and tried again. Turned out just fine after that..
Thanks for your feedback, Jacq. This recipe goes along the lines of traditional Drop Scones, only relying on the raising agents already in Self-raising Flour.
By adding Baking Powder you would certainly get the taller, fluffier pancakes but these would then be along the lines of American Pancakes and not the good old fashioned Drop Scones.
I hate the taste of soda in my pancakes
Me too…ruined a perfectly good loaf by using baking soda!
Of course you are already aware that there is nothing ‘traditional’ about self-raising flour – it is simply a convenience food comprised of plain flour with additives which include ‘baking powder’ [which itself is a convenience option being a ready-made mix of bicarbonate of soda & acid – if you are being completely traditional you go back to BoS & cream of tartar as you do when you make traditional scones]. The addition of extra baking powder is simply adding a bit more raising agent to what is already in the mix, which as Amy points out will produce higher, fluffier pancakes. But worry not there is nothing un-traditional about adding baking powder or indeed eschewing self-raising flour altogether and going back to basics & using plain flour, BoS & CoT (although it might take a few batches to get the balance right for inexperienced cooks) in fact the product you end up with would be strictly speaking much more good old fashioned drop scones as great granny used to make. :)
Traditional Scottish dropscones have raising agents. This recipe is not traditional at all for dropscones. It’s a pancake recipe.
And while the two are similar they are not the same. Dropscones are a regional pancake most common to Scotland and the regions of England that border it.
Not having a dig. Just wanted to make you aware that pancakes as this recipe makes are not dropscones.
Well, what is the recipe for Scottish pancakes? (dropped scones in English)
Loved this recipe! Best ever – thank you!
I used golden caster sugar and it sure enhanced the flavour. I
also added 1 TSP bicarbonate of soda
My mum added a tablespoon of golden syrup which she warmed up with some of the milk. Only warm enough to slightly melt the golden syrup which makes it easier to mix in. The tablespoon is based on her recipe which made approximately 3 dozen pancakes.
Hi Jacq. 2 tablespoons of Baking Soda seems a lot when using s/r flour but each to their own taste. I made the recipe as written and the pancakes were delicious. enjoy yours! :)
Yes me too, I always add 1/2 tsp bicarb of soda. My mum always did and she was head cook in a large kitchen during the war years.
What’s up to every body, it’s my first visit of tnis blog;
this weblog contains awesome and trly excellent
materioal foor readers.
Wholeheartedly agree!
Hi, Just wanted to say that thanks to pinterest I found your blog and recipe and I have to say we loved it, I’ve blogged about our pancakes and linked back to yourself
Thanks again x
These look so lovely and uniform. Brownies, cookies and pancakes are my top three sweets that I have always had a obsession with getting just right. I’ll be halving the batter but trying these for breakfast tomorrow. How many does this recipe make? Thanks!
My first attempt at drop scones was very good but the recipe given made 14 good sized scones, I think I may halve the amounts next time.!
I think this is an American recipe as we would never put oil in the pancakes in Scotland and also two eggs are too many the traditional Scottish recipe is is 200g of self-raising flour a pinch of baking powder, a tablespoon of golden syrup, 25 grams of caster sugar , only one egg with milk making up the food required and the batter should drop off the spoon not run of the spoon and you’ll get perfect pancakes
How much milk would you use?
In case you’re still wondering, the amount of milk tends to be minimal. Sometimes it’s not even required bit normally I put a “splash” which I figure is about a couple of tablespoons. You’re going for a think consistency. I also tend to make my batter the night before and it thickens in the fridge, then add a “splash” more. For the record, I’m also a Scot and I wouldn’t use golden syrup or baking powder, but also not oil, so each to their own. However I’m gunna give these as shot as they are, that’s half the joy of baking – playing about with the recipes
I’m. Scottish and that’s not how we make them
who says your recipe is traditional. definately no syrup. can’t imagine anyone hadd that years ago
She just made the suggestion, you can choose to ignore it if you want. The recipes perfect, very similar to the dropped scone recipe my Granny used, and I needed exact amounts. Print your own recipe if you want, just don’t hijack anothers recipe, thats very rude. And if yours is so great, why are you even here?
Well said!
Agreed
Rightly said I completely agree with you.
Stella,
Excellent comment.
Some people just like to complain.
Hi Dot how much milk do you need for this recipe you put please
I’ve also thought some of the recipes read a bit different from traditional (I’m 77) I first tried baking with granny gingerbread recipe n husband said best ever. I agree. These recipes are foolproof
The oil is only there as a suggestion to increase the longevity of the scones if not all eaten in one sitting – granny says it helps retain the moisture.