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Drop Scones recipe

Drop scones drizzled with honey

I’ve recently discovered how easy and delicious drop scones are. They literally take half an hour to make, so are ideal for a quick breakfast in the morning. I’ve just been eating mine with butter and honey, but the idea of blueberries, or maybe even golden syrup, is a tempting one. This drop scones recipe is inspired by Anne’s kitchen and a book, ‘Just like mother used to make’, by Tom Norrington-Davies.

Makes 10-12

  • 150g/1 cup  self-raising flour
  • pinch of salt
  • 1 tbsp sugar
  • 150ml milk
  • 1 large egg
  • butter


  • non-stick frying pan
  • sieve
  • large mixing bowl
  • whisk
  • measuring jug
  • a ladle
  • spatula

Place your frying pan on a medium heat.

Sieve the flour and pinch of salt into the large mixing bowl. Add the sugar and mix. Measure the milk in a jug, crack the egg into it, and mix with a fork.

Make a well in the center of the flour. Slowly pour in the milk, whilst whisking the flour, until you have a nice smooth batter.

Melt a knob of butter in the frying pan, tilting from side to side to cover the base. Pour any excess butter into the batter, and mix a little more.

Use a tablespoon to carefully pour out the drop scones. Pour to around 4-5cm wide, and leave a little space between them. Once little bubbles form and pop on the top, it’s time to carefully flip them over with a spatula. Cook for a further minute or so on the other side.

Serve on a plate, maybe drizzled with butter and honey, or perhaps some nice berries. Go crazy!

1 CommentLeave a Comment

  • Reply


    8 months ago

    I’m slightly hungover and plan on making these right this moment to cure that. Perfect top post for a Sunday morning.

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