Queen Elizabeth II's Drop Scones (Scotch Pancakes)
Queen Elizabeth II's drop scones, an easy and quick Scotch pancakes recipe, brings a delightful afternoon tea dessert to the table in less than 30 minutes. It's easy to prepare and simply delicious with butter and syrup served on top.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Add eggs, sugar, and half of the milk to a large bowl, and keep beating the ingredients with a whisk until well combined.
- 2
Add the flour, baking soda, and cream of tartar to the wet ingredients, whisking continuously while gradually 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.
- 3
Heat a griddle or nonstick frying pan over medium-low heat. Drop 1 1/2 tablespoons of batter into the pan, spacing each pancake 1 to 2 inches (2.5 to 5 cm) apart.
- 4
Let the pancakes cook for 1 to 2 minutes, until small bubbles form on the surface, then flip them over with a spatula. Continue cooking the other side for 1 to 2 minutes, until golden brown.
- 5
Dish out and serve immediately with butter and syrup on top.