The 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.
Why we love 💕The Queen Elizabeth’s Drop Scones
- They are so different than American pancakes
- They have a cool name
- Even her Majesty loves these scones!
🍭Did you know?
In August 1959, President Dwight Eisenhower 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:
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
🕐How to make The Queen Elizabeth’s Drop Scones
- In a large mixing bowl, mix eggs, sugar and about half the milk together until frothy.
- Add flour, bi-carbonate 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
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
More breakfast recipes? Click here to try the Buttermilk Scones
The Queen Elizabeth’s Drop Scones
- non-stick pan
- 3 cups flour
- 4 tablespoons superfine sugar
- 1 1/2 cups milk
- 2 whole eggs
- 2 teaspoon bi-carbonate soda
- 3 teaspoons cream of tartar
- 2 tablespoons butter melted
- In a large mixing bowl, beat eggs, sugar and about half the milk together; mix until frothy.
- Add flour, bi-carbonate soda and cream of tartar.
- Add in the remaining milk as required.
- Next fold in the melted butter and mix well.
- Heat a teaspoon of oil or 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.
- Serve with your favorite fruit and enjoy!
- 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 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.
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