The Queen’s drop scone recipe revealed
We may not afford to live like the Queen – but even amid the pandemic, we can afford to cook like her Majesty.
Queen Elizabeth II revealed her personal recipe for drop scones, also known as ‘scotch pancakes’, in a letter which is available in the National Archives.
The monarch prepared the recipe for US President Dwight Eisenhower and his wife Mamie during their stay at Balmoral Castle in 1959. It appeared that the couple was so taken with the delicacy that the Queen, then 34 years old, decided to share the recipe with them.
“Dear Mr President,” she wrote in the letter. “Seeing a picture of you in today’s newspaper, standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral. I hope you will find them successful.”
In addition to listing the ingredients, the Queen also included a few tips. “Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated,” one read.
She added, "I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too. I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.”
The recipe is as below:
The Queen’s Drop Scones
Ingredients:
- 4 teacups flour
- 4 tablespoons caster sugar
- 2 teacups milk
- 2 whole eggs
- 2 teaspoons bicarbonate of soda
- 3 teaspoons cream of tartar
- 2 tablespoons melted butter
Beat eggs, sugar and about half the milk together, add flour, and mix well together adding remainder of milk as required, also bi-carbonate and cream of tartar, fold in the melted butter.
The Queen’s recipe ends there, but it is understood that the batter can be poured onto a heated frying or griddle pan and flipped when it starts bubbling on top. Once each side is slightly browned, the scones can be served.