| GRIDDLE | Iron plate for cooking drop scones or Scotch pancakes; or, a pan with ridges for charring foods such as sliced courgettes, halloumi or flatbread (7) |
| GIRDLE | A ceinture, cincture, cingulum, elastic corset or sash; anything that encircles, like one such waistbelt; or, dialect for a bakestone/iron plate, for drop scones or Scotch pancakes (6) |
| SQUEAK | A sound of a mouse or a pan of bubbling, frying colcannon; a rat or snitch; a pipe or whine; a single remark; a narrow escape; a jot; a bare chance; or, a feeble paper/local rag (6) |
| DROPSCONES | Crempogs, flapjacks, hotcakes or Scotch pancakes, named for the manner in which batter is plopped onto a bakestone, griddle or pan (4,6) |
| ASAR | Gravel ridges for instance are associated with river |
| ROCKCRESS | Tons stolen from stone ridges for garden plants |
| BATTER | A striker in cricket; a mixture of eggs, flour and milk as the basis of Breton galettes, crepes, crumpets, drop scones and pancakes; or, a damaged piece of type in a forme (6) |
| FRAISE | 16th-century neck ruff; one of the spellings of a type of bacon pancake; or, a French word for a strawberry (6) |
| COLANDER | A pan with a perforated bottom for straining or rinsing foods (8) |
| JAM | Often homemade from gluts of strawberries, gooseberries or damsons, a preserve served with scones or in Victoria sandwiches (3) |
| PANCAKE | Food made in a creperie; a drop scone; or theatrical make-up (7) |
| OATMEAL | Ground farinaceous haver used in the making of bannocks, brose, haggis, porridge, savoury biscuits and Staffordshire pancakes; or, a pale variegated brown, buff, ecru, fawn, greige or mushroom colour |
| PAELLA | A Spanish dish of saffron-flavoured rice, cooked in a pan with vegetables and chicken or seafood (6) |
| CREPE | Any of various crimped or wrinkled fabrics, hence the crinkled tissue paper for decorations; a thin French pancake; or, rubber for soles (5) |
| MAPLESYRUP | A sweet, sticky, brown liquid that can be eaten with pancakes or used to make desserts (5,5) |
| CREAM | Baked until clotted in Devon and Cornwall or heated until extra-thick in Jersey, dairy food served with scones or used to make various puddings (5) |
| EMBANKMENT | Artificial ridge for confining a waterway or carrying a road (10) |
| FRYING | Cooking in a pan with oil |
| GAP | Finding a pan with a hole (3) |
| TEA | Drink often served with scones or crumpets |
