Drop scones with smoked bacon and honey drizzle

For breakfast, brunch or a light lunch, these are easy to make and guaranteed to please. Any leftover bacon pieces can be used as a topping for salads or jacket potatoes

Ingredients (Serves 4) (makes 12-15 scones, depending on size)
  • 100g/4oz self-raising flour
  • Pinch of salt 1 egg, separated
  • 150ml/¼pt milk
  • 25g/1oz butter, melted
  • 12 rashers smoked streaky bacon
  • Runny honey for drizzling


Sift the flour and salt into a mixing bowl. Make a well in the centre, add the egg yolk and 2 tbsp of milk, then mix with a wooden spoon, drawing the flour into the liquid to make a smooth batter. Gradually add more milk, then stir in the melted butter.

In a separate bowl, whisk the egg white until stiff, then carefully fold into the batter mixture.

Lightly grease a large frying pan and heat it. When really hot, add tablespoonfuls of the batter, leaving plenty of space between each drop scone. Cook the drop scones – in batches to avoid overcrowding the pan – for approximately 2 minutes on each side. When bubbles appear on the surface of the scone, flip it over and cook on the other side.

Place the cooked scones in a clean tea towel to keep warm.

Meanwhile, cook the bacon under a preheated hot grill. As soon as the bacon is ready, serve on warm plates with the drop scones, drizzled with honey.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic