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Oatmeal Drop Scones

I love cooking drop scones on a griddle. Try these for breakfast, as a change from porridge. As long as you remember to soak the oatmeal in buttermilk the night before, you can have them ready very quickly. Just don't cook them at too high a heat or the outside will burn before the centre is cooked through.

Makes about 25


  • 150g fine oatmeal

  • 400ml buttermilk

  • 75g self-raising flour

  • 1 tsp bicarbonate of soda

  • 2 tbsp runny honey

  • 1 medium egg, lightly beaten

  • 50ml milk

  • A little vegetable oil for frying


  • A flat griddle (or large heavy-based frying pan)


1.Mix the oatmeal with the buttermilk and leave to soak for a few hours or overnight.

2. Add the flour and bicarbonate of soda to the oatmeal mixture and stir until thoroughly combined. Mix in the honey and egg and then add enough milk to make a batter the consistency of double cream.

3. You’ll need to cook the drop scones in batches. Grease a flat griddle or a large heavy-based frying pan with a little oil and place over a medium-low heat.

4. When it is hot, drop spoonfuls of the batter onto the griddle, leaving enough room for them to spread and find their own level. Cook for 2-3 minutes, until bubbles appear on the surface and they are beginning to dry out around the edge, then turn them over and cook the other side.

5. Serve hot from the pan, with butter, honey, syrup or jam.

Taken from Paul Hollywood’s British Baking, published by Bloomsbury

Photograph © Peter Cassidy


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