Pancake Day brings the irresistible aroma of batter to kitchens nationwide, but variety keeps the tradition exciting. Mary Berry offers a vibrant alternative to thin crepes, introducing thicker drop scones infused with orange zest for a spongy, flavorful twist.
What Are Drop Scones?
Drop scones, also called Scotch pancakes, traditionally cook on a solid metal griddle over an open fire. Mary Berry recommends a large non-stick frying pan today, or an Aga’s simmering plate if available. Serve them hot with butter, syrup, or jam for the best experience.
Ingredients for Mary Berry’s Orange Drop Scones
Gather flour, baking powder, sugar, fresh orange zest, eggs, milk, and a bit of oil for frying. These simple pantry staples create a batter with the perfect thick, pouring cream consistency.
Step-by-Step Cooking Method
Mix flour, baking powder, and sugar in a large bowl. Add orange zest, then create a well in the center. Pour in the egg and half the milk. Whisk to a smooth, thick batter, gradually incorporating the remaining milk until it resembles thick pouring cream.
Heat oil in a non-stick frying pan over high heat. Spoon in batter dollops, spacing them to allow spreading. Cook for about two minutes until bubbles form on the surface. Flip and cook 30 to 60 seconds more until golden brown.
Transfer to a wire rack, cover with a tea towel to stay warm, and repeat with remaining batter, adding oil as needed.
Serving Suggestions
Enjoy immediately with butter, syrup, or honey. For a fresh touch, pair with Greek yogurt and seasonal fruit to brighten Pancake Day tables.
