Mary Berry Drop Scones

Mary Berry’s Drop Scones are made with self-rising flour, baking powder, caster sugar, egg, milk, and a little sunflower oil. This easy Drop Scones recipe creates a delicious breakfast treat that takes about 25 minutes to prepare and can serve up to 4 people.

This Drop Scones Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Drop Scones Ingredients

• 1¼ cups (6 oz/175g) self-rising flour
• 1 level tsp baking powder
• 2½ tbsp (1½ oz/40g) caster sugar (superfine sugar)
• 1 large egg
• ¾ cup (6 oz/180ml) milk
• A little sunflower oil, for greasing

How To Make Mary Berry Drop Scones

1. Prepare the batter: Measure the flour, baking powder, and caster sugar into a bowl. Make a well in the center, add the egg and half the milk, and whisk until smooth and thick. Gradually whisk in the remaining milk until the batter reaches the consistency of thick pouring cream.
2. Heat the pan: Place a large nonstick pan over medium heat and lightly grease with sunflower oil.
3. Cook the scones: Drop teaspoonfuls of batter onto the hot pan, spacing them apart. When bubbles appear on the surface, flip the scones and cook for another 30–60 seconds until golden brown.
4. Keep them warm: Transfer the scones to a wire rack and cover them with a clean kitchen towel to keep them soft.
5. Serve: Continue cooking the remaining batter. Serve the scones warm with butter, blueberries, and maple syrup if desired.

Recipe Tips

• Use Fresh Ingredients: Always use fresh self-rising flour and baking powder for the best rise and texture in your drop scones.
• Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can make the scones tough.
• Heat the Pan Properly: Make sure your pan is hot enough before adding the batter. This helps the scones cook evenly and develop a golden brown color.
• Cook on Medium Heat: Cooking on medium heat ensures the scones cook through without burning on the outside.
• Keep Scones Soft: Cover the cooked scones with a clean kitchen towel to keep them soft and warm before serving.

What To Serve With Drop Scones?

These fluffy Drop Scones pair well with butter, jam, fresh berries, or honey. They can also be served alongside whipped cream, maple syrup, yogurt, or fresh fruit for a tasty breakfast.

How To Store Leftover Drop Scones?

• Refrigerate: Let the leftover drop scones cool to room temperature first. Then, put them in an airtight container or wrap them in plastic wrap. Keep them in the fridge for up to 2 days.
• Freeze: After cooling, freeze the leftover drop scones in a single layer on a baking sheet. Once frozen, move them to a freezer-safe bag or container and store for up to 1 month. Thaw at room temperature before serving.

How To Reheat Leftover Drop Scones?

• In The Oven: Set the oven to 300°F (150°C). Put the leftover drop scones on a baking sheet, cover them with foil, and heat for 5-7 minutes until warm.
• In The Microwave: Place the leftover drop scones on a microwave-safe plate, cover with a damp paper towel, and microwave on medium power for 20-30 seconds until warm.
• On The Stove: Warm a nonstick pan over low heat. Heat the leftover drop scones for 1-2 minutes on each side until they are warm.

Mary Berry Drop Scones Nutrition Facts

Serving Size: 1 of 40 pancakes

• Calories: 30 kcal
• Total Fat: 1 g
• Saturated Fat: 0.3 g
• Cholesterol: 11 mg
• Sodium: 25 mg
• Potassium: 23 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.1 g
• Sugars: 1 g
• Protein: 1 g

More Mary Berry Recipes:

• Mary Berry Chocolate Orange Cake
• Mary Berry Blueberry Muffin Recipe
• Mary Berry Marble Cake
• Mary Berry Ginger Cookies
• Mary Berry Old Fashioned Seed Cake Recipe