Queen Elizabeth’s Drop Scones (Scotch Pancakes)
A historic recipe from Queen Elizabeth II, these tender, lightly sweet drop scones (also called Scotch pancakes) were famously shared with President Eisenhower in 1959. Perfect for teatime with jam, butter, or honey.
Servings: 20 servings
Calories: 132kcal
Ingredients
- 2 eggs
- 4 tablespoons caster sugar or superfine sugar or granulated sugar
- 1 ½ cups milk
- 2 cups all-purpose flour
- 2 teaspoons baking soda *see leavening substitution in notes
- 3 teaspoons cream of tartar *see substitution in notes
- 2 tablespoons melted butter
- pinch salt
Instructions
- Beat eggs, sugar, and about half the milk in a large bowl. Whisk in the flour, baking soda, cream of tartar, and salt. Add remaining milk as needed to create a thin batter. Then fold in the melted butter.
- Heat a lightly greased skillet or griddle over medium-high heat. Drop 2 tablespoons of batter onto the hot skillet. This will make approximately 3-inch pancakes. When the bubbles begin to appear on the surface and the edges are dry, flip them and cook until golden.
Notes
- Flour: The original recipe called for “teacups.” We’ve provided modern cup and gram equivalents for consistency.
- Leavening: Queen Elizabeth used baking soda with cream of tartar; 3 teaspoons baking powder can be substituted.
- Batter Consistency: If the batter is too thick, add a splash of milk. It should drop easily from a spoon but not run like pancake batter.
- Yield: This recipe makes about 16–20 drop scones (3 inches each). The batch can easily be halved.
- Storage: Store cooled scones in an airtight container at room temperature for 2 days or freeze up to 2 months. Reheat gently in a skillet or toaster.
- Serving Notes: Queen Elizabeth herself suggested butter, golden syrup, or jam. Currants or raisins were also a traditional add-in.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 28mg | Fiber: 1g | Sugar: 4g