Queen Elizabeth’s Drop Scones
By MJH
Scottish pancakes or griddle cakes: They’re delicious with strawberry compote and ice cream.
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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