Mom’s Drop Scones

A buttered crumpet

Growing up in Canada, a Sunday afternoon tea of drop scones was one of my favorite meals.  When we lived in Williamstown, Ontario (for only one year!) we had a huge house on a large property surrounded by maple trees that my dad tapped for syrup.    Drop scones in the upstairs den was the one meal when we were allowed to be really indulgent.  I slathered my scones in butter till they oozed, then heaped jam on top.    I loved living there and was very sad when I had to say good-bye to my friends right after my 6th birthday when we came back to England to live.

I asked Mom for some recipes, and she reminded me of that year in Williamstown when she sent this recipe for Drop Scones.
When we lived in Williamstown, Ontario, I always made drop scones on Sunday for tea. The manse was a beautiful house – huge. We were warned when we moved in that the hardwood floor in the living room had just been refinished and told we were not to scratch it! So, we didn’t use the living room. We did venture in there at Christmas!  We had a ‘den’ upstairs where we had the TV and this is where we ate our drop scones served with strawberry jam.
Drop Scones from Tried Favourites Cookery Book which was given to me by Grannie Boston in 1960.
  • 1lb flour
  • 2 ozs butter
  • 1/2 oz sugar
  • 1 tea sp. bicarbonate of soda
  • 1 1/2 tea sp. cream of tartar
  • pinch salt
  • Milk to make into not too stiff dough
    • Put flour into basin with sugar
    • rub in butter
    • add salt
    • with a knife mix in the milk, as this makes the scones lighter.
    • Drop by spoonfuls onto hot griddle (I used a cast iron frypan) I haven’t made these for years – too bad!

The mixture needs to be thicker than pancake mix as you want the drop scones to stay in a little puddle on the griddle.  After dropping the mix onto the pan, rather than tipping it to make the mix fill the bottom of the pan like a pancake, the idea is that the drop scones stay in one place and rise, like a crumpet.   I notice Mom’s recipe doesn’t have any eggs (unless she forgot to mention eggs in the ingredients!)

10 thoughts on “Mom’s Drop Scones

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  1. Your drop scones look great, in fact a lot better than the ones I made the other day, I’ll try them again with some cream of tartar and see if that does the trick. Drop scones, a real afternoon treat!

    1. I cannot claim to have made that perfect drop scone in the photo! Sorry. Mom always swore by Cream of Tartar, though she told me she recently made scones with baking powder when at a friend’s place and there was no cream of tartar in the cupboard, and they turned out fine. BTW, do you use eggs in your recipe?

      1. To be honest I think my mother left out the egg in the recipe. I made them with this recipe the other day and used a whole wheat seeded flour. They didn’t turn out like I remember hers! and by the way, that pic isn’t of a drop scone I made 😉 but I needed a pic 🙂 – and it does look more like a crumpet than a drop scone, though a well made drop scone looks much the same – one side lots of air holes, the other smooth.

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