Warmth • Cooking • Hot Water

Drop Scones

Drop Scones

As a child, one of my fondest memories was coming home to a fresh batch of hot drop scones. While these can be placed directly on the hot plate I used a reusable baking sheet, brushed with oil which makes for easier cleaning. For a more savoury scone replace the raisins and sugar for a bunch of finely chopped chives and 50g of Coolea Farmhouse Cheese.

Serves: 6

Prep time: 10 minutes

Cook time: 10 minutes


  • 200g self-raising flour
  • 2 tsp baking powder
  • 15g caster sugar
  • pinch of salt
  • 2 eggs
  • 40g melted butter
  • 180ml buttermilk
  • Optional: 50g raisins
  • To serve:
  • Cream
  • Jam


  1. Preheat range to 200C.
  2. Sift the flour and baking powder into a bowl, then add the sugar, a pinch of salt and stir to mix.
  3. Make a well in the centre of the bowl and add the eggs and melted butter and, if using, the raisins. Stir until just combined. Add the buttermilk gradually, stirring all the time, to form a smooth, thick batter.
  4. Scoop ladles of batter onto the hot stovetop, placing at least 2 inches apart to prevent sticking. Turn the scones after 2 minutes or once bubbles can be seen on the surface of the batter. Allow another 2 minutes on the other side.
  5. Serve with jam and lightly whipped cream.