This is perhaps one of the best Drop Scones recipes I’ve ever eaten.

These Sourdough Drop Scones are soft, fluffy, and delicious!

Also called Sourdough Scotch pancakes, Sourdough Drop Scones are quick to prepare and fry. The frying process is fast once your butter is ready in the morning. The drop scones will be prepared in no time.

Prepping the Drop Scone Recipe Butter

I like to meal prep this healthy Drop scone butter the previous night before I go to sleep. I will then cover the butter and let it bulk-ferment overnight.

Not only will the butter produce healthy Drop scones due to the long ferment, I will have shortened the preparation time in the morning. I will only need to fry them. This is a process that takes a very short time especially when you fry them in multiple pans. (I often fry in two pans. Sometimes three when I’m in a hurry)

Why these Sourdough Drop Scones are healthy

Because we are working with a sourdough starter, the sourdough starter works in the butter during the long ferment, breaking down the nutrients therein, making it easier for your body to digest the sourdough drop scones.

Sourdough drop scones are hence healthier than the usual drop scones without sourdough. You can also find our popular easy quick drop scone recipe without a sourdough starter here.

A Homemade Breakfast Delight

Homemade sourdough scones are best for breakfast, just like the usual drop scones. They can also come in handy during teatimes especially because they are so delicious.

Sourdough Drop Scones are quick and easy to make, requiring no mixer or blender. I will walk you through the simple tutorial below to make this process even easier and better.

Getting started with Drop Scones

I’ve grown up relishing Drop Scones. My mother often made drop scones for our breakfast or tea time when we needed a quick accompaniment with tea.

Mom first taught me how to make Drop Scones at an early age. I would later experiment with making Drop Scones with a variety of ingredients.

I later came up with several Drop Scones recipes including Banana Drop Scones and the regular Drop Scones I referenced earlier, pumpkin Drop Scones, Zucchini Drop Scones, and several others that you can find here on a playlist over on our YouTube channel.

All these drop scones recipes are easy to make and very delicious.

Why are They Called Drop Scones?

Drop Scones get their name from the way they are fried. Once you’ve added cooking oil to the pan, you will usually ‘drop’ spoonfuls of the butter into the pan. Each scoop of butter will then spread to form a nice fairly round scone called a drop scone.

This means the butter should be smooth and fairly heavy.

What about Sourdough Drop Scones/ Scotch pancakes?

When I began experimenting with sourdough, I wanted a healthier version of the same recipes I enjoyed and loved. Drop Scones was one of those recipes I tried making with my sourdough. They turned out beautifully after my experimentation. They were delicious too. My household instantly loved these sourdough Drop Scones.

The first kind of sourdough drop scones I made and perfected were made with a sourdough discard. You can find that sourdough scones or scotch pancake with sourdough discard recipe here, also very delightful. I used baking powder to make these sourdough drop scones.

I then developed this sourdough drop scones recipe that I’m sharing today with bicarbonate of soda. The baking soda makes these sourdough scotch pancakes very soft, fluffy, airy, and delicious too.

I also love that I get to give the butter for this recipe a bulk ferment. As you might now know, the drop scones are healthier when the butter is prepared this way.

Starting your Sourdough Journey

In case you’re new to sourdough and are wondering what sourdough is, sourdough recipes use what is called a sourdough starter.

A sourdough starter is a combination of naturally occurring wild yeasts and microorganisms you breed from flour and clean water for a few days to form a sourdough starter.

In this blog post that you can find here, I show you how to make your sourdough starter from scratch, explaining how you can maintain it for weeks, months, and even years to come.

The sourdough starter is then incorporated into recipes. The recipes made with a sourdough starter are healthier than those without a sourdough starter.

Sourdough recipes are healthier because the bulk ferment often lets the sourdough starter work on the dough or butter, breaking the nutrients within to make them easier for your body to digest. The longer the fermentation period, the better.

The sourdough starter also gives your Drop Scones a unique delightful taste that I know you will enjoy. You have to try the recipe to get the taste I’m talking about!

Are the Drop Scones Going to be Sour?

If you don’t like the very sour taste of sourdough recipes, the sourdough your Drop Scones a unique sourdough taste that isn’t sour. When you taste the sourdough Drop Scones though, you can tell they have that characteristic sourdough flavor that you will appreciate and relish.

Drop Scones or scotch pancakes made with a sourdough starter tend to puff up delightfully because of the sourdough. This gives the sourdough drop scones a very soft and delightful texture that you will enjoy.

If you are a sourdough nerd, or just starting your sourdough journey, you will enjoy this recipe. I’m certain it’s going to be one of your go-to recipes for your breakfasts or tea times.

Because the recipe makes lots of Drop Scones, feel free to work with half the recipe if you need a few Drop Scones pieces.

Let’s get right into the recipe.

Best Sourdough Drop Scones| An Easy Breakfast Recipe

These homemade healthy sourdough Drop Scones are a delightful breakfast recipe that is quick to bring together and fry, especially after the bulk ferment. This easy sourdough recipe is soft, fluffy, airy and delicious! You will enjoy these sourdough scones when you try this recipe.

This recipe makes lots of Drop Scones. If you want a few sourdough scones, feel free to work with half the recipe by reducing all the ingredients by half.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting/ bulk ferment time 8

Total Time 8 40

Course Breakfast, Snack

Cuisine African, American

Equipment

2 mixing bowls
1 Wooden Spoon
measuring cups
measuring spoons
1 Tbsp
1 turner (You can use a tbsp and a fork to turn in the absence of a turner)
1 frying pan (If I want to finish frying faster, I use one or two more pans to fry)

Ingredients

1 cup active sourdough starter
4 cups all-purpose flour
7 to 8 tbsps sugar
½ tsp salt
1 tsp bicarbonate of soda/ baking soda
2 eggs
1 cup milk
¾ cup water (or milk) - This could be slightly more depending on the brand of flour you use. I sometimes use a full cup to get the butter to a heavy paste)
Cooking oil to shallow-fry

Instructions

Begin by combining the dry ingredients in a suitable bowl. That is the flour, the sugar, the baking soda, and the salt.
Give these a good mix with your wooden spoon until everything comes together evenly. Set aside.
Mix the sourdough starter, 1 cup of milk, and the eggs in a separate bowl with a whisk or wooden spoon.
Add the dry ingredients to the wet ingredients in two batches.
Once you've added the first batch, mix with a wooden spoon until the dry ingredients are well incorporated in the wet ingredients.
Add the second batch of dry ingredients. Mix, adding the remaining milk/ water. Beat the butter to get it to a smooth fairly heavy paste.
Cover the bowl with a clean kitchen towel and place it in a warm place in your kitchen to bulk-ferment for 8 hours.
As I mentioned earlier, I usually work on this butter the night before. I let it rest overnight. Working on the Drop Scones the next morning for breakfast is much faster.
After 8 hours, the butter will usually have doubled in size. Beat it down with your wooden spoon, stirring it to a smooth consistent paste.
Heat your frying pan on the stove until hot enough. (Not smoking hot)
Add the cooking oil to the pan. The pan I use is 10 inches in diameter. For this size of pan, I’ll add 4 tablespoons of cooking oil. If it is smaller, adjust the cooking oil accordingly. Reduce the flame to medium-low.
Scoop the butter using a tablespoon and drop it into the pan. The butter will spread to form a fairly round scone. Add 6 to 7 more scoops depending on how they spread out. You want to leave a little space between the drop scones for turning.
Let the scones fry to a nice golden color beneath. They should also have firmed up slightly with some scones forming little air holes on the surface of each scone.
Use a turner to turn each scone, or, insert a fork with one hand in the piece you want to turn to help hold it in place as you work with a tablespoon spoon to turn it over so it’s not messy.
Fry on that side too until the drop scones are a nice golden color.
Transfer to a suitable tray or platter lined with paper towels to absorb any excess oil.
Repeat the process for the remaining butter and fry the Drop Scones until all are ready.
Enjoy with a suitable beverage.
Enhance your hospitality for the glory of God.

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Best Sourdough Drop Scones: An Easy Breakfast Recipe