Drop Scones

History

Irish drop scones, also known as Irish soda bread scones or soda farls, have a rich history deeply rooted in Irish culinary tradition. They trace their origins back to the 19th century in Ireland, when baking soda became a common leavening agent due to its availability and affordability. These scones are called “drop” scones because the dough is typically dropped onto a griddle or baking sheet in spoonfuls rather than being rolled out and cut like traditional scones. The term “farls” comes from the Scottish word for “fourths,” referring to the practice of dividing a round of dough into quarters before cooking. These scones are a staple of Irish cuisine and are often served as part of a traditional Irish breakfast alongside eggs, bacon, and sausage. They’re also enjoyed as a snack with butter, jam, or honey. Their humble ingredients and straightforward preparation make them a beloved comfort food in Ireland and beyond.

Ingredients

  • 115g self-raising flour
  • 1 tsp baking powder
  • 25g caster sugar
  • pinch of salt
  • 1 egg
  • 110ml (4fl oz) milk
  • 20ml of vegetable oil, for greasing

Instructions

  1. Sieve the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
  2. Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
  3. Lightly grease a frying pan and warm it over a moderate heat. Drop 3 tablespoons of the batter into the pan, keeping well apart so they don’t stick together. Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the drop scones are golden underneath, then flip them over and cook on the other side for a minute or until golden on this side as well.
  4. Remove from the pan and serve warm with butter and jam, apple jelly, lemon curd — or if you are like my children, chocolate spread!
  5. If you wish, wrap the drop scones in a clean tea towel to keep warm while you make the rest.

Renewal

Fry with sunflower oil to reduce saturated fats .

Use low fat milk instead of full fat milk.

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