Rabbie (Robert) Burns, the famous Scottish Bard, had a sweet eye for the ladies and a sweet tooth for his other great love, cakes!
Back in Burns’ day people would give up ‘luxuries’ for Lent. So for forty days and forty nights the ever canny Scots did their best not to waste them and they devised the tradition of making dropped scones to use up all the ‘forbidden fruits’ before Lent.
A dropped scone is a type of cake that was originally cooked on a griddle, a flat cast iron pan, but nowadays we use a frying pan. The name ‘dropped scones’ comes from the dropping of soft blobs of mixture onto the hot pan base.
Scones originated in Scotland and the ‘Dropped Scone’ is one of their favorites. They are not like the typical British pancake/crepe as the Scottish version rises and is more substantial.
Sadly, poor old Rabbie didn’t have the luxury of being able to pour a good dollop of delicious Canadian Maple Syrup on his dropped scones like they do today in Scotland.
Recipe for dropped scones
This simple recipe will make about 10 dropped scones.
100g/4oz self raising flour
A pinch of salt
50g/2oz caster sugar
1 free-range egg
4 tbsp milk
Lots of Maple Syrup to serve
1. Put all ingredients into a bowl and whisk together.
2. Place a non-stick frying pan on a medium heat and brush the pan with a little oil.
3. Drop large spoonfuls of the mix to the hot pan and cook for 1-2 minutes, little bubbles will appear on the surface, turn over and cook for another 1-2 minutes till a light golden colour.
4. Transfer the dropped scones onto a serving plate and add lashings of maple syrup for best results.
Do a test dropped scone first to check the temperature. If it is correct, the scones should cook in about one and a half minutes per side.