Pancake Day, a cherished British tradition, typically fills homes with the familiar scent of sizzling batter. However, the classic thin pancake can sometimes feel repetitive. This year, culinary icon Mary Berry is revolutionizing Shrove Tuesday by abandoning traditional British pancakes in favour of a vibrant, spongy alternative: zesty drop scones infused with orange.
A Citrus Twist on Tradition
Mary Berry has opted to trade the conventional crêpe-style pancake for thicker, fluffier drop scones, also known as Scotch pancakes. According to reports from the Express, this orange-infused recipe is designed to brighten breakfast tables across the nation, offering a refreshing departure from the usual Pancake Day fare.
The History of Drop Scones
Drop scones have a rich heritage, traditionally prepared on solid metal griddles over open fires. As noted by the Happy Foodie, modern adaptations make them more practical, using large non-stick frying pans or Aga simmering plates. These scones are best served immediately with butter, syrup, or jam, making them an ideal brunch dish.
Mary Berry's Orange Drop Scone Recipe
Here is the complete recipe for Mary Berry's innovative drop scones, perfect for Pancake Day celebrations.
Ingredients
- 175g of self-raising flour
- One teaspoon of baking powder
- 40g of caster sugar
- Finely grated zest of one small orange
- One egg
- 200ml of milk
- Sunflower oil
For Serving (Optional)
- Butter
- Maple syrup or honey
- Natural Greek yoghurt with blueberries and raspberries
Method
- In a large bowl, combine the flour, baking powder, and sugar. Add the orange zest.
- Create a well in the centre and crack in the egg along with half of the milk. Whisk until the mixture is smooth and thick.
- Gradually pour in the remaining milk, whisking continuously, until the batter reaches the consistency of thick pouring cream.
- Heat a splash of sunflower oil in a non-stick frying pan over high heat. Spoon dollops of batter into the pan, ensuring they have room to spread.
- Cook for approximately two minutes until bubbles form on the surface. Flip the scones and cook for an additional 30 to 60 seconds until golden brown.
- Transfer the cooked scones to a wire rack and cover with a tea towel to keep them warm. Repeat with the remaining batter, adding more oil if needed.
- Serve immediately with butter, syrup, or honey, or accompany with Greek yoghurt and fresh seasonal fruit for a delightful finish.
Why This Recipe Stands Out
Mary Berry's drop scones offer a zesty, spongy texture that contrasts with the thin, traditional British pancake. The inclusion of orange zest adds a bright, citrusy flavour, making this recipe a standout choice for Shrove Tuesday. This innovative approach not only honours the essence of Pancake Day but also introduces a modern twist that can rejuvenate family traditions.
Whether you are a seasoned cook or a novice in the kitchen, this recipe provides clear, step-by-step instructions to ensure success. By embracing drop scones, Mary Berry encourages home cooks to explore new culinary horizons while celebrating a beloved British holiday.
