Make Ahead

Tea Drop Scones

February 16, 2013
2 Ratings
  • Makes lots
Author Notes

A wonderful way to incorporate almost all your breakfast drinks into one - milk and tea. Use your favourite tea......and enjoy a taste of 'English'. —Kitchen Butterfly

What You'll Need
  • 125g plain/all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tablespoons loose tea leaves, ground with 2 tablespoons caster sugar (I used my favourite Orange Jaipur tea leaves)
  • 2 eggs, lightly beaten
  • Up to 100ml milk
  • 2 tablespoons melted (brown) butter
  • Sunflower oil or butter, for greasing
  1. In a large bowl, sift the flour, baking powder and salt. Add the tea leaves-sugar mixture and whisk together briefly to combine.
  2. Make a well in the centre of the flour mixture and pour in the egg and a quarter of the milk. Start beating with the whisk, gradually incorporating the flour. Beat in the melted butter and slowly add more milk and incorporate more flour until you have a smooth batter that drops slowly off a tea or tablespoon.
  3. Heat a heavy-bottomed frying pan over medium heat. Lightly grease with oil or melted butter. You'll have to cook them in batches - drop tea/tablespoonfuls of the mixture into the pan, leaving room for them to spread. After just a minute or two, they will set and you should see bubbles on the surface. Turn them over so the other side cooks and browns, about another minute. Remove from the pan and set aside in a warm place till all the batter is cooked or used up. Alternatively, you can cover and refrigerate the left over batter for up to 3 days.
  4. Serve warm with butter, jam, whipped cream, quarters of citrus, maple syrup.....or do like we do sometimes and dip them in pots of warm chocolate sauce, fondue-style.

See what other Food52ers are saying.

  • JadeTree
  • Kitchen Butterfly
    Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

4 Reviews

JadeTree February 16, 2013
So intriguing! I love the tea flavor but also am intrigued by the method. They look like pancakes, but are called scones! Are they crispy like baked scones or tender/chewy like pancakes? Either way, I will be trying them!
Kitchen B. February 17, 2013
Thanks for your comment.

Names are a funny thing in that these may be called scones but don't resemble them in the traditional 'baked' way. You have the Brits to thank for that. Then again, I've had Utah scones that look and taste more like donuts than scones!

These resemble American pancakes, but are sturdier, and not as fluffy....and they taste just like them too! The rims take on a nice barely-crisp texture with a chewy interior. These were particularly delicious, I have to admit.

Enjoy them when you try them.
JadeTree February 17, 2013
Thank you for the explanation! Location makes a big difference in vocabulary doesn't it? They sound delicious and I will post when I manage I make them.
Kitchen B. February 18, 2013
It certainly does make a difference where you are. The second time I went to the US, last June, I kept asking for serviettes and tissues in a restaurant. No one understood me and I'm a native English speaker. Finally someone sussed it out and said 'O, Napkins'. Sigh. I've since learnt!