How to make Her Majesty’s favourite drop scones
- Credit: Royal Collection Trust / (c) Her Majesty Queen Elizabeth II 2017, photographer Lisa Linder.
You wouldn't rate it as an odds-on Royal favourite. But the humble scotch pancake is one of the Queen's go-to snacks.
And her majesty's recipe for the perfect drop scone is included in a new book on how chefs prepare the perfect Palace tea.
MORE: Royal recipes for afternoon teaDrop scones can be eaten with melted butter, spread with jam, or served with maple syrup.
1 free-range egg
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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 a medium heat and grease with clarified butter. Using a dessert spoon or small ladle, carefully pour spoonfuls of the batter on to 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 home-made preserves.