According to royal tradition, Queen Elizabeth II sent her recipe for drop scones to US President Eisenhower around 1960.
This small pancake, known as a ‘drop scone’ or ‘Scotch pancake’, is made all over the world and resembles pikelets or American breakfast pancakes.
- 1 free-range egg
- 2 tablespoons unrefined caster sugar
- 1 teaspoon unsalted butter, melted
- 250ml full-fat milk
- 1 teaspoon bicarbonate of soda
- 240g plain flour
- 2.5 teaspoons baking powder
- 1.5 teaspoons cream of tartar
- 100g clarified unsalted butter
Pancake griddle or non-stick frying pan
1. In a mixing bowl sieve together the dry ingredients: flour, bicarbonate of soda, cream of tartar and sugar. Add to this the milk and egg and whisk to a smooth batter, finally adding the warm melted butter. Pass through a sieve to get rid of any lumps and if necessary thin with more milk. The batter should have a dropping consistency but remain thick enough to retain its shape on the griddle.
2. Heat the griddle (or frying pan) over medium heat and grease with clarified butter. Using a dessert spoon or small ladle, carefully pour spoonfuls of the batter onto the griddle. After one side has cooked, flip the scones with a palette knife to cook the other. Once you feel more confident you can cook a few scones at a time, being careful not to let them over-cook on either side.
3. Serve warm with butter and homemade preserves.
Or enjoy them with jam and cream, chocolate sauce, honey or maple syrup!
If you’re in Australia, try the drop scones with cream and strawberries and dust with icing sugar (powdered or confectioners sugar).
Source: Royal Collection Trust – Her Majesty’s Recipe for Drop Scones