A recipe given to President Eisenhower by Queen Elizabeth II.
According to theNational Archives, the Queen prepared drop scones for the President, using a family recipe.
Drop scones are thicker than American pancakes, and a little smaller.
Elise Bauer
BeforeFanny Farmerwe used teacups for measures as well.
By volume, the teacups were each 3/4 of an American standard cup.
Most recipes for drop scones I found add a little salt.
Original recipe from the National Archives.Elise Bauer
I don’t know if the Queen used salted butter or not.
A note on the cream of tartar.
We happen to have some in our pantry, but many people don’t.
Cream of tartar is a dry acid.
It combines with the alkaline baking soda to create the leavening in the scones.
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.
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.
Cook for another minute, until lightly browned.
Serve with butter, jam, or golden syrup (Americans sub maple syrup).
Simple Tip!
I was expecting more traditional scones, and therefore kept working at the recipe until I got them.
I reduced the milk to 1 cup.
I mixed the ingredients until they just came together as a sticky, shaggy dough.
I used heaping tablespoons of European butter.
With this mixture you might make drop biscuits.
Serve warm with butter and jam.
