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Rye Wholemeal and Maple Drop Scones

Makes 6-8 drop scones

These maple drop scones are rather like Scotch drop pancakes and are delicious served warm with extra syrup or toasted and spread with butter and jam.

Free from Soya, Nuts
Vegetarian, Wholemeal


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  1. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  2. Break the egg into the bowl, add the maple syrup and half the milk and beat to make a smooth batter.
  3. Stir in the remaining milk. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  5. Pour batter into the pan to make 75mm/3” circles and cook on a medium heat.
  6. When bubbles appear on the surface and the base is golden turn the drop scones over and cook the other side.
  7. Transfer the cooked drop scones to a cooling rack.
  8. Repeat until the batter is used.
  9. Serve warm with more maple syrup.


frying pan and 2 x mixing bowls

Cooking time

15 minutes
These were pretty good, once it starts to bubble you need to almost shuffle the spatula under it as its a very soft consistency, definately easy to make
By Miss Samantha Arthur
05 Oct 2013

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