Bunchland

Make these ridiculously simple scone-cakes for your Royal breakfast.

If you haven’t decided what you should make for breakfast tomorrow while you watch the Royal Wedding, we have the solution: this recipe for scone drops straight from the Queen herself. Queen Elizabeth made this family recipe for Dwight D. Eisenhower on his visit to Balmoral Castle in the 50′s. Though it’s called a drop scone recipe, its a lot like pancakes, but thicker. Recipe via SimplyRecipes.

You’ll need:

• 3 cups all-purpose flour
• 2 teaspoons baking soda*
• 3 teaspoons cream of tartar*
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup of superfine sugar, or a heaping 1/4 cup white, granulated sugar
• 1 1/2 cups of whole milk (and a little more, if necessary)
• 2 tablespoons unsalted butter, melted

*If you don’t have cream of tartar, substitute the 2 teaspoons of baking soda and the 3 teaspoons of cream of tartar with 5 teaspoons of baking powder

Steps:

1. Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.

2. In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.

3. Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency – thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.

4. Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

5. You could serve this with maple syrup, or alternatively with jam and clotted cream or corn syrup to be more authentically British.

Photo by wEnDaLicious via Flickr