Monday, May 2, 2011

Queen Elizabeth's Drop Scones

I'm still on a high from the Royal Wedding - I love weddings, and it's 1000x better when the Royal Family is involved!  Especially when I dragged myself out of bed at 2:10am Pacific time, I'm going to savor every single moment!

I wanted to make scones for the occasion, but ran into a few problems:
1.  No cream (or even half and half) on hand.
2.  No fruit on hand (i.e. no blueberries, no currants, etc.)


As I continued googling, I came across Simply Recipes again and noticed Elise posted a recipe in honor of the Royal Wedding.  The recipe was for Queen Elizabeth's Drop Scones.  A quick glance at the ingredients told me I had everything on hand.  As I looked closer, I realized the "scones" were really more like pancakes, but light, fluffy, airy pancakes.

I also had a hard time believing Queen Elizabeth actually whipped these up for President Eisenhower, but, that's how the story goes.

On Elise's original recipe, she provided the substitute for the cream of tartar and baking soda - just baking powder - which is what I used, since I never have cream of tartar.

Pancakes?  Scones?  English Muffins?  

Serve with butter and syrup.  Eat like a pancake.  They're so light, which I appreciate - it doesn't feel like a brick in my stomach after eating.  I'd definitely make these again.

A note on the batter - it seems really thick.  I didn't follow the instructions perfectly, so my batter may have been a bit too gluten-y, but I still managed to make a light, fluffy pancake.

Queen Elizabeth's Drop Scones from Simply Recipes

  • 3 cups all purpose flour
  • 2 teaspoons baking soda + 3 teaspoons cream of tartar OR 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup superfine sugar or 1/4 heaping cup white granulated sugar
  • 1 1/2 cups milk, more if needed
  • 2 tablespoons butter, melted.
1.  Whisk together flour, baking soda, cream of tartar (or just baking powder), and salt in a large bowl.

2.  In a separate bowl, whisk together eggs and sugar.  Add most of the milk.

3.  Make a well in the middle of the flour mixture and pour in the egg/milk/sugar mixture.  Whisk until smooth, adding more milk until you get the right consistency - thin enough to spread in a pan, but not so thin that it would run.  Fold in melted butter.

4.  Heat a griddle or pan.  Lightly grease (I use cooking spray.)  Drop batter by the tablespoon to form pancakes.  When bubbles start to appear, about 2-3 minutes, flip over and cook the other side for about a minute, or lightly browned.

5.  Keep warm in the oven or eat as soon as possible.


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