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Queen Elizabeth's Drop Scones Recipe

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This recipe for Queen Elizabeth's Drop Scones is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 heaping 1/4 cup white, granulated sugar
1 1/2 cup of whole milk (and maybe a little more if needed)
2 tablespoons butter, melted, unsalted butter
Directions:
Directions:
Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl. In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk. 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. 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).
Makes about 16 American-sized pancakes.
Personal Notes:
Personal Notes:
This recipe appeared in the paper to celebrate Queen Elizabeth's much celebrated Jubilee. These are actually a thicker version of panakes.

 

 

 

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