Friday, June 1, 2012

Diamond Jubilee Special - Drop Scones

I couldn't go past the lovely moment when Queen Elizabeth had US President Eisenhower over to Balmoral Castle.  The Queen made the President drop scones using her very own family recipe!  I have a digital copy of the recipe here that came from the National Archives.  She sent the recipe tot he President a year later with a small annotation at the end - I just love to think of Her Majesty with a special family cook book - imagine the stories that go with that little book!!!

Drop Scones

  • 2 eggs
  • 1/4 teaspoon salt
  • 400 g plain flour
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 1/4 cup white, granulated sugar
  • 350 ml of whole milk
  • 2 tablespoons butter, melted

In a large bowl place  the baking soda, flour, salt and cream of tartar.

In another bowl mix the eggs and sugar until creamy.  Add the milk and whisk some more.

Add the egg mixture into the flour mixture and whisk until creamy and thick – you don’t want want it too gluggy, nor water thin!  If you need a little extra milk to make it less glugy that’s fine or you can add some more flour if it is too thin.  Add the melted butter.

Grab a pan and heat on the stove.  Add a spoonful of batter.  The drop cake is ready to turn over when the batter forms bubbles all over the surface,  Flip over and cook until golden.

Serve the drop scones with yummy golden syrup or honey, or jam and butter! (umm…I have been known to eat these with dulce de leche!)

Cocinar, comer y ser feliz!

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