Rachel Allen's Drop Scones

This recipe was given to Darina Allen by her daughter-in-law Rachel.


  • 100 g self raising flour
  • 1 tsp baking powder
  • 25 g caster sugar
  • pinch of salt
  • 1 organic egg
  • 125 ml milk
  • drop of sunflower oil, for greasing


  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 them well apart so they don’t stick together.
  4. Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath (and not before).
  5. Then flip them over and cook on the other side for a minute or so, until golden on this side as well.
  6. Remove from the pan and serve warm with butter and jam, apple jelly, lemon curd or chocolate spread.


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