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Queen Elizabeth's Drop Scones
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Royal drop scones fit for a president: Scottish pancakes from Queen Elizabeth II.
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
Instructions:
  • Combine the dry ingredients: Whisk flour, baking soda, cream of tartar, and salt in a large bowl until well mixed.
  • Combine the eggs and sugar in a medium bowl and whisk until smooth. Gradually incorporate most of the milk.
  • Create a crater in the flour and pour in the egg-milk mixture. Whisk until velvety, incorporating more milk as needed for a perfect pancake-like consistency. Gently blend in the melted butter.
  • Prepare the drop scones: Warm a griddle or large cast iron pan over medium to medium-low heat, coating it with a little butter applied with a folded paper towel. Spoon batter onto the griddle to create pancakes. Flip when bubbles form (about 2-3 minutes), then cook for another minute until lightly browned. Transfer to a plate and keep warm under a clean tea towel while making the remaining drop scones. Serve with butter, jam, or golden syrup (substitute maple syrup if preferred).

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