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Drop Scones

January 22, 2015 by Irish American Mom 14 Comments

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan.

I loved drop scones when I was a little girl. Lemon and sugar pancakes, which are more like crêpes, featured on our Pancake Tuesday menu, but on other days we enjoyed these hot delicious treats, spread with golden syrup and melting butter.

Dripping golden syrup on drop scones

Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes.  They were the perfect size for popping into a pocket to stave off the nibbles and munchies.

They actually taste great even when eaten cold, but should only be popped in the pocket if they haven’t been drizzled with syrup.

Originally invented in Scotland these little pancakes have been adopted and adapted by cooks throughout the British Isles.

Apparently Queen Elizabeth made drop scones for President Dwight Eisenhower when he visited Balmoral Castle in 1959.  Somehow,  I don’t think the Queen rustled up the batter herself and personally dropped and flipped the President’s scones. But you never know.

A tower of Scottish pancakes or drop scones

In the United States the term drop scones conjures up visions of drop biscuits.  But trust me there’s no dough kneading involved here. Instead dollops of thick pancake batter are dropped onto a pan.

They are very similar to American pancakes, but drop scones are thicker, and a little smaller.

So why don’t we call them pancakes. Scones take their name from the Stone of Destiny, also called Scone, the coronation site for Scottish Kings in days gone by. So if the Scottish people wish to call these little pancakes “scones”, then I say they have every right to do so. Hey, they invented scones in the first place! 🙂

Ingredients for drop scones

Ingredients for Drop Scones:

 

  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 teaspoons of baking powder
  • 2 tablespoons of golden syrup (or 2 tablespoons of white sugar if golden syrup unavailable)
  • 1 and 1/2 cups of whole milk
  • 2 large eggs
  • 2 ounces of butter (for frying pancakes)
  • golden syrup, honey or jam to serve

Whisking flour, salt and baking powder together

Toss the flour, baking powder and salt into a large bowl and whisk them together to eliminate any lumps in the flour.

Adding golden syrup to eggs and milk for drop scones

Next prepare the wet ingredients by whisking the eggs, milk and golden syrup together in a pitcher.

Golden syrup is very thick and will fall to the bottom of the pitcher. It takes quite a bit of whisking to blend it completely through the milk and egg mixture.

If you cannot find golden syrup, fine white sugar will work instead. I prefer the slightly caramel flavor golden syrup adds to these pancakes, so if you can put your hands on a tin, then I highly recommend using it.

In Louisville, I can buy golden syrup at my local Meijers grocery store.

Mixing wet and dry ingredinets for Scotch pancakes

Add the wet ingredients to the dry and whisk everything together.

This is a great recipe for children. My kiddos love whisking the batter, and searching for lumps.

Whisking batter for drop scones

Whisk the batter well until it is smooth and completely blended.

Next let the batter stand for 15 minutes before cooking.

This is an important step. I believe this little bit of standing time allows the gluten in the flour to start breaking down.

Melting butter in griddle pan for cooking drop scones

Next heat a non-stick or cast iron skillet over medium heat.

I love how drop scones cook evenly in my cast iron pan.  It takes quite a while for it to heat up fully, but the final product is worth the wait.

Melt a knob of butter in the pan before adding the first batch of pancakes.

Dropping the batter onto the pan for drop scones

Drop about 2 tablespoons of batter in circles on the pan.

I use my 1/4 cup measuring spoon, and fill it a little over half way.

Three drop scones cooking on the griddle

These pancakes are about 3 inches in diameter.

They are smaller than regular American pancakes and bigger than silver dollar pancakes.

Bubbles on surface of a drop scone when ready to turn

Cook for two to three minutes until the upper surface starts to bubble.

Three drop scones cooking on a pan

Flip the pancakes over and cook for an additional two minutes on the second side, until golden.

Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.

I made 22 pancakes in total with this volume of batter.

Place the cooked pancakes on a plate and cover them with a clean dish towel to keep them warm and moist while finishing the cooking.

Honey on pancakes

Drop scones are delicious served with golden syrup. 

A knob of soft butter melting on a drop scone is equally mouth wateringly delectable.

Syrup on drop scones

Honey adds an extra layer of ooy-gooey sweetness.

Raspberry jam on a drop scone

And a spoonful of jam spread on top is simply scrumptious.

Let’s face it! As for toppings, there’s no limit.

Whatever you think will work to tantalize your taste buds, then drop scones are the perfect base for building a special treat.

Smoked salmon with cream cheese gives them a savory twist, and strawberries and cream are simply perfection.

Wishing you all days of happy scone dropping.

Here’s the printable recipe.

Drop Scones

Print recipe
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Drop Scones
Serves 6 to 8
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Breakfast
Region British

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons golden syrup (use white sugar if golden syrup is unavailable)
  • 1 and 1/2 cup whole milk
  • 2 Large eggs
  • 2oz butter (for frying pancakes)
  • jam or syrup or honey (to serve)

Directions

Step 1 Sift the flour, salt, and baking powder into a bowl.
Step 2 Whisk the eggs, milk and golden syrup together in a pitcher until fully blended.
Step 3 Pour the wet ingredients into the dry and whisk together until smooth.
Step 4 Leave the batter to stand for 15 minutes.
Step 5 Melt a little butter on a frying pan or griddle. Drop two tablespoons of batter in circles on the pan.
Step 6 Cook for 2 to 3 minutes until the upper surface starts to bubble. Flip the pancakes over and cook for 1 to 2 minutes more until golden.
Step 7 Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.
Step 8 Serve hot with melting butter, jam, maple syrup or golden syrup.
Drop scones are also delicious when served cold.
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Slán agus beannacht!

(Goodbye and blessings)

 

Irish American Mom

Filed Under: All Recipes, Bread, Muffins, Pancakes and Scones, Cooking Tagged With: British Recipes, Favorite Irish Snacks, Pancake Tuesday, Pocket pancakes, Recipes, Scottish Cooking, Scottish pancakes, Shrove Tuesday

Irish Pancakes For Shrove Tuesday

February 19, 2012 by Irish American Mom 35 Comments

Pancake Tuesday falls this week and all over Ireland people will indulge in delicious pancakes.  Nearly every person in Ireland will eat a pancake at some point on Tuesday.

Pancake Tuesday is the last day before Lent begins, falling 47 days before Easter Sunday  Just like Easter, the date changes every year. Sundays do not officially count as part of the 40 days of Lent.

Pancake Day is the most popular term for this celebration, but it is also referred to as Shrove Tuesday in Ireland and England, or Fat Tuesday or Mardi Gras here in the United States.  Mardi Gras is a French term brought to America by French settlers to Louisiana.  It literally means ‘Grease Tuesday’.

Lent is a time of abstinence so Fat Tuesday evolved into a day of indulgence, a time to use up decadent foods not permitted to be eaten during Lent. 

In years gone by eating fat, butter and eggs was forbidden during the 40 days of Lent.  Pancakes were the perfect treat to use up any kitchen stores of banned lenten ingredients.  Pancake Tuesday is humbling, when you think that a simple pancake was deemed luscious by our ancestors.

The pancakes of my childhood were not light, fluffy, thick buttermilk pancakes so popular in America.  Our pancakes were thin, flat cakes, made by frying batter in a pan, just like French crêpes.

A dash of freshly-squeezed lemon juice was added to the top, then sprinkled lightly with fine white sugar.  The pancake was then rolled and served.

Here is my recipe for the pancakes of my youth:

 

Ingredients For Irish Pancakes

 

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 and 1/2 cups milk
  • 1/4 stick butter (2 oz melted)
  • 1/4 stick melted butter (for frying)
  • freshly squeezed lemon juice (2 lemons)
  • 1/4 to 1/2 cup sugar (for serving)

 

 

Add the flour and salt to a batter or mixing bowl.  Pour in the eggs.

Next comes the milk.

Whisk it all together with a hand beater for 1 to 2 minutes.  Melt 2 oz of butter in the microwave and pour into the batter.  Whisk it once again.

Heat an 8-ince skillet over medium-high heat.  You can use any size skillet to cook pancakes.  The recipe yield will vary depending upon the size of your pan.

My mother likes to let the batter stand for about 10 minutes, then she gives it a quick beating once again before cooking it.  I have often skipped this waiting step, with good results.

Brush the inside of the pan with melted butter.  I like to use butter rather than oil for cooking these pancakes, just to add some extra flavor.

Pour about 1/4 cup of batter into the pan, tilting it from side to side to spread the batter all around in a thin layer.

Reduce the heat to medium and cook for 1 to 2 minutes.  The pancake is ready to flip when the upper side is looking dry.

Flip the pancake.  I like saying flip, but to be honest, I use a spatula to turn mine over.  Who knows where they might land if I tried some real pancake flipping.

Cook the pancake for about 30 seconds to 1 minute on this side.

Turn the pancake onto a plate.  Cover it with foil and keep it warm as you cook the rest of the pancakes in the skillet.  My batter yielded 15 pancakes, but that may vary depending upon how thickly you pour them.

To serve, spread 1 to 2 teaspoons of freshly squeezed lemon juice on the inside of each pancake.  Sprinkle with about 1 teaspoon of fine white sugar. 

In Ireland I use caster sugar, which is finer than the regular kind, but here in America the regular sugar is very fine.

Roll the pancakes cigarette style, to form long thin cylinders.  Serve immediately. 

Garnish with some slices of lemon if you like the extra touch.  My little girl doesn’t wait for any fancy fixin’s before digging in to these lemony rolls of sugary goodness.

Some people like to use alternative fillings to traditional lemon and sugar.  Jam, chocolate hazelnut spread, bananas, or maple syrup are but a few delicious fillings to choose from.  The possibilities are endless.

Here is the printable recipe:

Irish Pancakes For Shrove Tuesday

Print recipe
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Irish Pancakes For Shrove Tuesday
Serves 12 - 15
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg, Milk, Wheat
Region British
Irish pancakes are thin, flat cakes, made by frying batter in a pan, just like French crêpes. A dash of freshly-squeezed lemon juice and a sprinkle of fine white sugar on the inside before rolling, make these pancakes delicious.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 Large eggs
  • 1 and 1/2 cup milk
  • 1/4 stick butter (2 oz melted)
  • 1/4 stick melted butter (for frying)
  • fresh squeezed lemon juice (2 lemons)
  • 1/4 to 1/2 cup sugar (for serving)

Directions

Step 1 Make a batter by whisking together the flour, salt, eggs and milk.
Step 2 Add the melted butter and continue to whisk to form a smooth, thin batter.
Step 3 Heat an 8-inch skillet over medium-high heat, and brush with melted butter.
Step 4 Pour about 1/4 cup of batter into the pan and tilt the pan from side to side to cover it in a thin layer of batter.
Step 5 Reduce to medium heat. When the top is beginning to look dry after 1 to 2 minutes, flip the pancake and continue to cook for an additional 30 seconds to 1 minute on the second side.
Step 6 Transfer the cooked pancake or crêpe to a plate, and cover with foil to keep warm. Repeat with the remaining batter. This recipe yields between 12 to 15, 8-inch pancakes, depending on how thickly they are poured.
Step 7 When the pancakes are cooked, pour 1 to 2 teaspoons of lemon juice on the inside of each pancake, then sprinkle with sugar. Roll each pancake to form a cylindrical shape. Serve immediately.
Step 8 Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup.
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Hope you all have fun, flipping pancakes on Pancake Tuesday.  No matter what you name this special day, I hope Tuesday holds some indulgent treats for you and yours.

Slan agus beannacht,

(Goodbye and blessings)

 

 

Irish American Mom

Filed Under: All Recipes, Bread, Muffins, Pancakes and Scones, Cooking Tagged With: All Recipes, Cooking, Crepes, irish cooking, Irish Pancakes, Lemon Recipes, Lent, Pancake Tuesday, Shrove Tuesday

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