Queen Elizabeth’s DELICIOUS Drop Scone Recipe: Once upon a time, in a faraway kingdom, a long long time ago, a queen had a president as her guest. She served this dignitary a delightful dish from her family’s past. The queen was so kind that she soon shared her family recipe with the president. This fun true fairytale is the story of how the United Kingdom’s Queen Elizabeth II and President Dwight D. Eisenhower shared some Scottish Pancakes (Drop Scones) together and the recipe of those delicious pancakes.
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Queen’s Drop Scone Recipe
- 4 teacups flour (2 cups)
- 4 tablespoons caster sugar (baker’s sugar)
- 2 teacups milk (about 1 cup)
- 2 eggs
- 2 teaspoons bi-carbonate soda (baking soda)
- 3 teaspoons cream of tartar
- 2 tablespoons melted butter
Queen’s Instructions
“Beat eggs, sugar, and about half the milk together, add flour, and mix well together, adding the remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter.
The mixture needs a great deal of beating while making and shouldn’t stand about too long before cooking.
Serves 16.”
My Cooking note:
- The queen left out how to cook the drop scones. You will find that this recipe is very similar to cooking American pancakes. As you cook, they will rise taller than an American pancake. But cook the same.
- As soon as you add the cream of tartar and baking soda, have the griddle ready to go. Do not store the batter. It will lose its fluffiness. For the same reason, anytime you cook with these two ingredients, always make them your last ingredient, just before you start to bake in the oven.
- Rub a frying pan with a little oil. Heat the pan over a medium heat. Drop a tablespoon of batter onto a hot frying pan.
- Flip when bubbles start to appear and pop on the surface. Cook until golden brown.
References and Disclosures
All recipes are from the Content Creator’s kitchen or from the indicated source.
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