Cinnamon Drop Scones

These would work as a delicious and indulgent dessert or breakfast. You can make the drop scones in advance and warm up in the oven for service. They also freeze well.

Makes about 12 Drop Scones



  • 125g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 25g list brown sugar
  • 2 eggs, lightly beaten
  • 100ml milk
  • 25g butter, melted
  • Rapeseed oil or butter, for greasing
  • 1 apple
  • Drizzle of maple syrup


Mix the flour, cinnamon, sugar, baking powder and salt into a bowl.
Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
Beat in the melted butter. Gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.
Heat a heavy-based frying pan over a medium heat. Grease with a glugĀ of oil or butter.
Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place.
Continue with all the batter, adding a little more butter to the pan as necessary.

For the apple, preheat the oven to 180C
Core and slice into wedges
Spread onto a making tray lined with baking parchment
Drizzle with the maple syrup and bake for 8-10 minutes until just starting to caramelise (you can do this in a pan, carefully flipping the apples from time to time)