Queen Elizabeth's Drop Scones

Name: Queen Elizabeth's Drop Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Ingredients: 3 cups (400 g) all-purpose flour; 2 teaspoons baking soda*; 3 teaspoons cream of tartar*; 1/4 teaspoon salt**; 2 eggs; 1/4 cup of superfine sugar, or a heaping 1/4 cup white, granulated sugar; 1 1/2 cup (350 ml) of whole milk (and maybe a little more if needed); 2 tablespoons butter, melted

16 servings

A recipe given to President Eisenhower by Queen Elizabeth II for drop scones, also known as Scottish pancakes.

Ingredients

3 cups all-purpose flour
400 g
2 teaspoons baking soda*
3 teaspoons cream of tartar*
1/4 teaspoon salt**
2 eggs
1/4 cup of superfine sugar
or a heaping 1/4 cup white, granulated sugar
1 1/2 cup of whole milk
350 ml
2 tablespoons butter
melted

Directions

1
Mix the dry ingredients: Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.
2
Mix the wet ingredients: In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.
3
Make the batter: Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency - thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.
4
Cook the drop scones: Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones. Serve with butter, jam, or golden syrup (Americans sub maple syrup).