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Queen Elizabeth’s Drop Scones

By

Scottish pancakes or griddle cakes: They’re delicious with strawberry compote and ice cream.

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Rate this recipe 4.5/5 (12 Votes)

Ingredients

  • SCONES:
  • 3 cups 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 little more if you use granulated sugar)
  • 1 1/2 cups whole milk
  • 2 tablespoons butter
  • STRAWBERRY COMPOTE:
  • 1 pound strawberries
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice

Details

Servings 8
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

SCONES:

Beat the eggs, sugar and about half the milk together in a bowl.

Sift the flour into another bowl, whisk in the baking soda, cream of tartar and salt to blend, then make a well in the center, and sir in the beaten wet ingredients.

Gradually add the remaining milk, whisking to make a fairly thick, smooth batter.

Heat a cast iron pan or griddle over medium heat. Coat with a little unsalted butter.

Cooking in batches, use a large dessert spoon to pour small amounts of batter onto the hot griddle or pan, giving them space. They should be about 3 inches across. (You can make neater round ones if you pour from the spoon’s pointed end.)

Cook for about 2 minutes, until bubbles rise to the surface, then use a metal spatula to flip them.
Cook the other side for 1 or 2 minutes until they’re golden brown. Keep each batch warm by wrapping them in a clean tea cloth or napkin.

STRAWBERRY COMPOTE:

Cut the strawberries in half (or in quarters if they’re big), and put them in a pan with the sugar and lemon juice over low heat.

When the sugar dissolves, turn up the heat and simmer for 3 or 4 minutes. Cool.

For a little zing, you can add a few drops of a syrupy balsamic vinegar. The compote will keep for a couple of weeks, refrigerated.

P.S. Eisenhower is said to have enjoyed the queen’s drop scones so much that he asked for the recipe, which she sent him.

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