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Queen Elizabeth II's drop scones recipe.
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4.58 from 7 votes

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 Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Pancake
Cuisine: British Recipes
Keyword: Queen Elizabeth II's Drop Scones, Scotch Pancakes
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 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
US Customary - Metric

Instructions

  • Add eggs, sugar, and half of the milk to a large bowl, and keep beating the ingredients with a whisk until well combined.
  • 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.
  • 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.
  • 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.
  • Dish out and serve immediately with butter and syrup on top.

Video

Notes

Tips:
1. When combining the wet and dry ingredients, slowly add the rest of the whole milk a bit at a time while whisking. The batter should be smooth and a little bit thick than runny. Discard any remaining milk to avoid a watery batter.
2. Do Not sit the batter for too long or overnight. For the most fluffy drop scones, prepare the batter right before cooking.
3. To make the perfect golden brown drop scones, keep the griddle on medium or medium-low heat and cook the pancakes patiently.

Nutrition

Calories: 530kcal | Carbohydrates: 89g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 661mg | Potassium: 641mg | Fiber: 3g | Sugar: 17g | Vitamin A: 442IU | Calcium: 141mg | Iron: 5mg