Traditional Scotch pancakes, also known as Drop Scones, are tender, fluffy, sturdy, sweet, and easy to make! Drizzled with syrup or topped with butter and jam, they’re a breakfast literally fit for a queen!
Nothing says comfort like a stack of pancakes. But, sometimes, instead of making regular pancakes, I like to make this classic drop scone recipe, passed down to the world by Queen Elizabeth herself! That’s right, this classic recipe was literally given by the Queen of England to President Eisenhower during a visit between the two parties, and now it’s been handed down to the rest of us. Thanks, Internet!
How To Make Drop Scones
- Whisk the Dry Ingredients Together. In a big mixing bowl, whisk together the flour, the cream of tartar, the baking soda, and the salt.
- Combine the Wet Ingredients. In a second mixing bowl, whisk together the eggs and the sugar, along with a cup of milk.
- Mix Together the Wet and Dry Ingredients. Now, slowly pour the milk mixture into the dry ingredients, whisking them together until the batter is thick and smooth. (If the batter seems too dry, you can add more milk.) Finally, fold in the butter. The batter should be thick, smooth, and without lumps.
- Cook the Drop Scones. Heat a small amount of butter (or oil) in a nonstick pan set over medium heat. I use my favorite ? griddle pan ? Once the pan is hot, drop the batter by the spoonfuls onto it. Cook them for 2 to 3 minutes, or until bubbles begin to appear on the surface of the cakes. Flip the drop scones and cook for 1 more minute, or until they are browned and done.
- Keep the Drop Scones Warm. As you finish cooking each batch, place them on a plate and keep them covered with a clean tea towel while you cook the rest of the scones.
Drop Scones vs Pancakes
The difference between drop scones and regular American pancakes depends on who you ask! But in general, drop scones are sturdier than pancakes, firm enough to butter like an English muffin. They are also a bit smaller than a typical pancake – somewhere between a usual-sized pancake and silver dollar pancake. Also, drop scones will include some sugar, while pancake recipes often skip that.
Differences of Pancakes and Pikelets
What is the difference between drop scone and pikelets?
There are a number of ways that drop scones (sometimes called Scotch pancakes) differ: Drop scone batter does not contain yeast. Instead, it relies on bicarbonate of soda (sometimes with a pinch of cream of tartar alongside) as a raising agent. The batter also contains egg whereas the recipe for pikelets is made without egg.
Are pikelets the same as Scottish scones?
Australian pikelets are most similar to Scotch or Scottish pancakes, also known as drop scones or even dropped scones. They are commonly eaten for Pancake Day or Shrove Tuesday in the United Kingdom. Pikelets are not the same as Scottish g irdle Scones or griddle scones which are more similar to English scones, but cooked on a stove top or griddle.
What is a drop scone?
Drop Scones get their name from the action of dropping the mixture onto the hot griddle or into a pan. They’re also called Scotch Pancakes or Scottish Pancakes, and although they are similar in ingredients and rise to American-style pancakes they’re usually smaller in size.
How do you make drop scones thicker?
Sift the flour and baking powder into a mixing bowl. Add the salt and sugar and stir together. Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.