Queen Elizabeth II’s Drop Scones
Queen Elizabeth II’s drop scones recipe sent to President Dwight David Eisenhower, on January 24, 1960. Eisenhower enjoyed the drop scones while staying at Balmoral.
The Queen was a simple eater. She ate a similar menu each week. Therefore all new menu items required the Queen approve.
The drop scones also known as scotch pancake is a treat to enjoy for breakfast, brunch or afternoon tea. Therefore there is a a way to best eat the drop scones with clotted butter (a favorite of the Queen) on top of the jam, fresh fruit, or maple syrup.
Drop Scones
4 teacups flour (3/4 cup= 1 teacup) (360g)
4 tablespoons caster sugar (56.7g)(sugar with a texture between regular sugar & powdered sugar you can create this sugar by pulsing 1 cup(128g) white sure in a blender)
2 teacups milk (180g)
2 whole eggs (100g)
2 teaspoons bicarbonate of soda (baking soda) (8.4g)
3 teaspoons cream of tartar (14.3g)
2 tablespoons melted butter (28.3g)
Beat eggs, sugar, and about half the milk together, add flour, and beat well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter. Do not let the mixture stand to long before cooking. Place on a hot griddle (375ƒ) for cooking (this is key to success with these scones). These are thicker and smaller than American pancakes. Serves 16 calories 268 per serving.
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