This easy Drop Scones recipe by Nigella is a quick and delightful treat, perfect for breakfast or a snack. With a light and fluffy texture, these scones are ideal for serving with jam, honey, or fresh fruit. You can easily swap ingredients like milk or oil for what you have on hand, making it a flexible, crowd-pleasing dish!
Ingredients Needed:
- 220 g / 1¾ cups self-raising flour
- Pinch of salt
- 50 g / ¼ cup caster sugar
- 2 free-range eggs
- 280 ml / 1¼ cups milk
- 1 tbsp sunflower or vegetable oil
How To Make Drop Scones Recipe?
- Sift dry ingredients: Sift the self-raising flour, salt, and caster sugar into a large mixing bowl.
- Combine wet ingredients: In a separate bowl, whisk together the milk and eggs using a fork. Gradually add this mixture to the dry ingredients, stirring gently to avoid lumps.
- Add oil: Pour in the oil and stir until just combined. Avoid overmixing to keep the batter light.
- Prepare the pan: Lightly grease a griddle or frying pan with a small amount of oil and heat over medium.
- Cook the scones: Spoon about 2 tablespoons of batter for each scone onto the hot griddle. When bubbles begin to pop on the surface and the edges look dry, flip with a spatula.
- Finish cooking: Cook for about 1 minute on the other side until golden brown.
- Serve: Remove from heat and enjoy with toppings like jam, honey, or fresh fruit.
Recipe Tips:
- Use fresh self-raising flour: For the best fluffiness, use fresh self-raising flour.
- Don’t overmix: Only mix until combined to avoid dense scones.
- Control the heat: Cook on medium heat. Too high will burn the outside, leaving them raw inside.
- Let the batter rest: Let the batter sit for a few minutes to help the scones rise.
- Try different toppings: Experiment with honey, fresh berries, or powdered sugar for extra flavor.
How To Store Leftovers?
- Refrigerate: Cool the scones to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: Cool the scones completely, then wrap them in plastic wrap or foil and place them in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Facts:
- Calories: 324 kcal
- Total Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Sodium: 234 mg
- Potassium: 178 mg
- Total Carbohydrate: 41 g
- Dietary Fiber: 2 g
- Sugars: 9 g
- Protein: 5 g
Try More Nigella Lawson Recipes:
Nigella Drop Scones Recipe
Description
This easy and delicious drop scones recipe from Nigella Lawson is perfect for a quick breakfast or snack. Light, fluffy, and golden brown, these scones are made with simple, everyday ingredients like flour, eggs, and milk. Enjoy them with your favorite toppings for a sweet, comforting treat that’s sure to please!
Ingredients
Instructions
- Sift dry ingredients: Sift the self-raising flour, salt, and caster sugar into a large mixing bowl.
- Combine wet ingredients: In a separate bowl, whisk together the milk and eggs using a fork. Gradually add this mixture to the dry ingredients, stirring gently to avoid lumps.
- Add oil: Pour in the oil and stir until just combined. Avoid overmixing to keep the batter light.
- Prepare the pan: Lightly grease a griddle or frying pan with a small amount of oil and heat over medium.
- Cook the scones: Spoon about 2 tablespoons of batter for each scone onto the hot griddle. When bubbles begin to pop on the surface and the edges look dry, flip with a spatula.
- Finish cooking: Cook for about 1 minute on the other side until golden brown.
- Serve: Remove from heat and enjoy with toppings like jam, honey, or fresh fruit.
Notes
- Use fresh self-raising flour: For the best fluffiness, use fresh self-raising flour.
- Don’t overmix: Only mix until combined to avoid dense scones.
- Control the heat: Cook on medium heat. Too high will burn the outside, leaving them raw inside.
- Let the batter rest: Let the batter sit for a few minutes to help the scones rise.
- Try different toppings: Experiment with honey, fresh berries, or powdered sugar for extra flavor.