Home Bread-Bakers v123.n010.6

Queen Elizabeth II Drop Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 30 Apr 2023 21:16:01 -0700
* Exported from MasterCook *

                  Pancakes, Queen Elizabeth II Drop Scones

Recipe By     : Bee
Serving Size  : 4     Preparation Time :0:00
Categories    : Pancakes/Waffles                Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                     eggs -- 60 g with shell each, room temperature
   4        tablespoons  caster sugar -- fine granulated sugar
   1 1/2           cups  whole milk -- divided
   3               cups  all-purpose flour
   2          teaspoons  baking soda
   3          teaspoons  cream of tartar
   2        tablespoons  butter -- melted

This drop scones recipe is initially found in the letter that Queen 
Elizabeth II's sent to President Eisenhower back in 1960. It's also 
how it was named and soon became a popular recipe worldwide.

Drop scones are also called Scotch pancakes. The name may trick you, 
but the recipe will tell the truth. These drop scones are actually 
pancakes, and they're not baked but cooked on a griddle or nonstick 
pan just like any other pancakes.


Add eggs, sugar and half of the milk to a large bowl, and keep 
beating the ingredients with a whisk until well combined.

Add flour, baking soda and cream of tartar to the wet ingredients, 
and continually whisk while adding the rest of the milk little by 
little until the batter becomes smooth and slowly drips off the 
spoon. Then, fold in the melted butter.

Heat a griddle or a nonstick frying pan on medium-low heat. Drop 1 
1/2 tablespoons of batter into the pan, and space out each pancake 
for 1 to 2 inches.

Let pancakes cook for 1 to 2 minutes until small bubbles form on the 
surface, flip them over with a spatula. Continue cooking the other 
side for 1 to 2 minutes until golden brown.

Dish out and serve immediately with butter and syrup on top.


When combining the wet and dry ingredients, slowly add the rest of 
the whole milk a bit at a time while whisking. The batter should be 
smooth and a little bit thick than runny. Discard any remaining milk 
to avoid a watery batter.

Do Not sit the batter for too long or overnight. For the most fluffy 
drop scones, prepare the batter right before cooking.

To make the perfect golden brown drop scones, keep the griddle on 
medium or medium-low heat and cook the pancakes patiently.

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Per Serving (excluding unknown items): 539 Calories; 12g Fat (20.6% 
calories from fat); 16g Protein; 90g Carbohydrate; 3g Dietary Fiber; 
134mg Cholesterol; 771mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : 2023 - 0430