This recipe would have to be over 70 years old, passed down from my mother and made for me as a child by her. That’s quite a few years ago, I can tell you.  Every now and then I see a variation of this recipe pop up and it brings back memories. We have made these for four generations, I hope you enjoy making these as much as we have over the years.


1 cups of self-raising flour
pinch of salt
3 table spoons of caster sugar
1 egg
1 handful of sultanas
1/2 to 3/4 cup of milk


Heat up a frying pan with vegetable oil – medium heat
Mix all of the ingredients – should be the consistency of a thick batter
Using a serving spoon drop one portion of the batter into the frying pan at a time
When the scones start to form bubbles all the way around check underneath
If brown, flip over to the other side
They are cooked when brown and spongy
Put onto toweling to drain and cover to keep warm
Drop scones are best served with jam, honey, butter, maple syrup


If the oil is too hot they will darken but remain raw inside
Start off with the 1/2 cup of milk and add extra if required, the batter is better thick not runny
If you don’t like sultanas substitute with currants of leave out, but start with the half cup of milk
Drop Scones be eaten cold as well, great for a snack the next day or heated in the microwave
Experiment with any toppings you can think of, be creative

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