My Granny used to make the best dropped scones (or scotch pancakes, whichever name you prefer.) She cooked them on a gridle on her old Raeburn cooker and kept them warm under a teatowel on the cooling rack. It was always exciting getting to peek under the teatowel. Her dropped scones were soft, fluffy, consistently circular and perfectly even and golden colour.
Either she perfected them through years of baking or I completely skipped the dropped scone making gene. Ah well, I make a mean victoria sponge.
Admittedly it has been many years since I last made dropped scones, well over 10 anyway. My mum bought me a gridle ages ago so I thought it was about time I tested it out. It was Pancake Day/Shrove Tuesday after all.
I think I'll refer to these as a test batch as I was sussing out batter thickness and optimum hob temperature. I certainly produced a varied range of shapes and colours, ethnically diverse you might say. Or like a dodgy Dulex paint shade card.
They tasted good though, even the aneamic ones, especially with golden syrup. I love how it seeps through the dropped scone. Messy and deliciously sweet, yum!
