Queen Elizabeth II’s Drop Scones
The recipe for Queen Elizabeth II’s Drop Scones holds a place of historical significance, offering a glimpse into the culinary preferences of a prominent figure. These delightful morsels, often referred to as griddle cakes or Scottish pancakes, have a long-standing tradition in the British Isles.
|Prep time||Cook Time||Rest Time||Total Time|
|10 min||20 min||-||30 min|
In the year 1960, Queen Elizabeth II
generously shared her beloved Drop Scones recipe with U.S. President Dwight D. Eisenhower. This cultural exchange occurred during a period when global diplomacy was intertwined with personal bonds and mutual encounters.
Distinguished from their more conventional counterparts, Queen Elizabeth II’s Drop Scones introduce an innovative variation to the classic scone. The term “drop” in the title pertains to the preparation technique, where a spoonful of batter is deposited onto a heated griddle or pan, yielding petite, circular, and moderately thickened pancakes. Unlike the crumbly scones commonly associated with traditional British teatime, these scones boast a lighter and more pancake-esque texture, rendering them a delightful option for breakfast or as a snack.
Originating from Scotland, where they are recognized as “Scotch pancakes,” these griddle cakes boast a historical lineage predating Queen Elizabeth II’s involvement. They have been a fixture in Scottish households for generations, often accompanied by an assortment of toppings like butter, jam, honey, or even fresh fruits.
Queen Elizabeth II’s
gesture of sharing her Drop Scones recipe with President Eisenhower functioned as a conduit between nations, encapsulating the core of cultural interchange and culinary diplomacy. This act highlighted a juncture of connection and comradeship facilitated through the realm of gastronomy, underscoring the role food can play in nurturing international connections.
In the present day, the Drop Scones recipe stands as evidence of the harmonious fusion of tradition and ingenuity, offering a reminder of shared encounters that can emerge from the simple gesture of sharing a meal – or in this case, flipping pancakes – in unison.
In a large bowl
whisk together the flour, cream of tartar, salt and bicarbonate soda.
Beat eggs, sugar and half of the milk together.
Mix well together and gradually add the remaining milk.
Add gradually the flour mix, and whisk until you get a fine, non lumpy batter.
The batter must be 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 (approx 2 to 3 minutes), use a spatula to flip the drop scones 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, fresh fruits and/or maple syrup.
Enjoy, Good Appetite!