Queen Elizabeth’s Drop Scones: a royal recipe

Queen Elizabeth’s Drop Scones: a royal recipe is here! Also known as Scottish or Scotch pancakes, are said to have originated in Scotland. They are called drop scones because the dough is placed directly on the cooking surface. They are look like American pancakes but are smaller and thicker.

This is a photo of the Drop Scones
Drop Scones

Why we love 💕Queen Elizabeth’s Drop Scones recipe

  • They are different than American pancakes
  • They have such a cool name!
  • They are easy to make and versatile
  • They are luxurious and loved by her Majesty and a former US president!

🍭Did you know?

In August 1959, President Eisenhower (Dwight) was a guest of Queen Elizabeth  at Balmoral Castle near Edinburgh. At a barbecue, the Queen made drop scones for the President using a family recipe. A year later, she sent a letter to the President with a copy of her recipe that you can see below from the National Archives:

The official Queen Elizabeth's Drop Scones recipe
The official Queen Elizabeth’s Drop Scones: a royal recipe – National Archives

In addition to the recipe, she included a few baking tips in her letter. For example, “Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated.”

And, “I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too. I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.” Find the Queen’s original letters from the National Archives catalog here

👩‍🍳What ingredients you need to make this recipe

  • flour
  • superfine sugar
  • milk
  • eggs
  • baking soda
  • cream of tartar
  • butter, melted

🕐How to make the scones

  • In a large mixing bowl, whisk together eggs, sugar and about half the milk until frothy
  • Add flour, baking soda, cream of tartar and the remaining milk; add the melted butter
  • Add oil or butter in a non-stick pan and put 2 tablespoons of the batter onto the pan
  • Cook until bubbles begin to appear on the surface, about 2 minutes. Flip and cook until both sides are nice golden brown

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Do you like scones? Try our Gluten Free Orange Cranberry Scones. They are delicious!

First stage of making the Drop Scones
Drop Scones in the making

More breakfast recipes? Click here to try the Buttermilk Scones

Making the Drop Scones
Drop Scones making – they are ready

FAQs about the recipe

How can I serve these scones?

You can serve them warm with your favorite jam, maple syrup, simple syrup or even ice cream if you wish. As these pancakes are versatile, they pair well with various toppings. You can have them as a delightful afternoon tea throughout the year. Serve warm!

Her Majesty’s recipe mentions teacups. What is a teacup?

By volume, the teacup is 3/4 of an American standard cup. So, the 4 teacups of the Queen’s recipe from the National Archives would be 3 American cups, and 2 teacups would be 1 1/2 cups.

Her Majesty’s recipe mentions bi-carbonate soda. Is this baking soda?

Baking soda and bi-carbonate soda are the same thing. Both terms are used interchangeably. Some countries tend to opt for the term baking soda while others prefer bi-carbonate soda.

The Queen Elizabeth’s Drop Scones

The Queen Elizabeth’s Drop Scones

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This is a recipe of the The Queen Elizabeth’s Drop Scones also known as the Scottish pancakes
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine British
Servings 6
Calories 324 kcal

Equipment

  • non-stick pan

Ingredients
 
 

Dry ingredients

  • 3 cups flour
  • 4 tablespoons superfine sugar
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar

Wet ingredients

  • 2 eggs
  • 1 ½ cups milk
  • 2 tablespoons butter melted

Instructions
 

  • In a large mixing bowl, whisk together eggs, sugar and about half the milk; mix until frothy
  • Add flour, baking soda and cream of tartar
  • Add in the remaining milk as required
  • Next fold in the melted butter and mix well
    First stage of making the Drop Scones
  • Heat a teaspoon of butter in a non-stick pan
  • Add 2 tablespoons of the batter onto the pan
  • Cook until bubbles begin to appear on the surface, about 2 minutes
  • Flip and cook for another 2 minutes or until both sides are nice golden brown and cooked all the way through
    Making the Drop Scones
  • Serve with your favorite fruit or syrup. Enjoy!

Notes

  1. By volume, the teacup is  3/4 of an American standard cup. So the 4 teacups of the Queen’s recipe from the National Archives  would be 3 American cups, and 2 teacups would be 1 1/2 cups
  2. Her Majesty’s recipe does not include any serving suggestions. The drop scones contain large portions of butter so it’s better to eat them plain or with fruit.

Nutrition

Serving: 1Calories: 324kcalCarbohydrates: 60gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 419mgPotassium: 422mgFiber: 2gSugar: 12gVitamin A: 186IUCalcium: 92mgIron: 3mg
Keyword drop scones, pancakes
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