Thursday, May 5, 2011

The Queen's Drop Scones...

Queen Elizabeth's Drop Scones
The Royal wedding seems to have stirred up a plethora of scone recipes on the net.  There was one in particular that caught my eye..."Queen Elizabeth's Drop Scones" posted on Simple Recipes which I follow on Facebook.  Apparently, I wasn't the only one who thought this recipe looked appealing; 2 days after it was up on Facebook my sister made the Queen's Drop Scones and posted it on her page (she too follows Simple Recipes on Facebook).

Well, I made mine last night; deciding to use two of my favorite teacups for measures (like the Queen's recipe).  Instead of the pancake like batter that was described on Simple Recipes, I ended up with something a bit more sconie (biscuit like) if you will.  I think by using teacups to measure my flour, I used a tad more flour than what was called for...and before you I didn't weigh the flour to verify the measure and no, I didn't use a Starbuck's coffee mug to measure out the ingredients, they were actual English teacups that you see in tearooms or your grandmother's study.  Overall, I was really happy with this skillet scone (the taste and texture for a scone was spot on), but I may try to bake them in the oven the next time. 

Prepping to make Drop Scones
Queen Elizabeth's Drop Scones from
For printable recipe, please click here
4 teacups Flour
4 Tbsp Sugar
2 teacups Milk
2 whole eggs
2 tsp Baking Soda

3 tsp Cream of Tartar
2 Tbsp melted Salted Butter

In a large bowl whisk together the flour, baking soda, cream of tartar, and salt; set aside.  In a another medium bowl, whisk together the eggs and sugar; then whisk in half *(1 teacup) of the milk.  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 *(I actually added the other full teacup of milk and it was pretty thick) - thin enough to spread on the pan, but not so thin as to run *(the consistency I got was like a wet dough) . Fold in the melted butter.

***To cook scones on the stovetop:
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. 
***To bake in an oven:
Preheat oven to 400°.  Drop about 2 Tbsp of batter/dough on a baking sheet for each scone.  Bake for 14 min or until golden.
Makes 14 to 16 scones.

* My notes
***Baking/cooking methods
Queen Elizabeth's Drop Scones
Queen Elizabeth's Drop Scones
By cooking them in the skillet it makes heating them up easier since they can be popped into a toaster.  As a matter of fact; I had one this morning, covered in........JAM! 

Enjoy the foods of your labor.  :-)


Two Pitties in the City said...

Yum!! And your prepping looks so colorful.

Cheryl Valadez said...

These look tasty! Are you using your new Ott-Lite? That second photo is really awesome!

Trissi_V said...

Why yes...yes I am using my new Ott-Light. I used it for 3 of the 4 photos shown. Can you tell which one I didn't use it for???