Queen Elizabeth’s Drop Scones

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A recipe given to President Eisenhower by Queen Elizabeth II for drop scones, also known as Scottish pancakes.

Photography Credit: Elise Bauer

In honor of all things Royal, we present to you a recipe for drop scones, otherwise known as “Scotch pancakes”, that Queen Elizabeth made for President Dwight Eisenhower on the occasion of his visit to Balmoral castle in 1959.

According to the National Archives, the Queen prepared drop scones for the President, using a family recipe. Later she sent the President a letter and enclosed the recipe, with annotations and a suggestion to use treacle in place of the caster sugar.

When I first started testing this recipe, I couldn’t understand why the dough was more of a pancake batter, and not “scone-like” as I had imagined. Here in the states we think of drop scones like drop biscuits, instead of cutting out triangular shape scones for baking, we drop the dough from a spoon onto the baking pan.

But “drop scones” in parts of the UK, in particular Scotland, where Balmoral castle is situated, are more like American pancakes than typical scones. Drop scones are thicker than American pancakes, and a little smaller.

Queen Elizabeth Drop Scones original recipe

Original recipe from the National Archives

If you read the Queen’s recipe in the image above, note the use of “teacups” as measurements for flour and milk. Before Fanny Farmer we used teacups for measures as well.

To figure out how much a typical teacup holds, I tested two teacups, an English made one, and a French limoge. Oddly, when I filled each (completely different shape) tea cup with flour and weighed them, the result for each was exactly 100 grams.

By volume, the teacups were each 3/4 of an American standard cup. So “4 teacups” would be 3 American cups, and “2 teacups” would be 1 1/2 cups.

European butter has a much higher fat content than standard American butter, so if you have European butter, you may want to use it, to more closely replicate what the Queen was making.

Most recipes for drop scones I found add a little salt. I don’t know if the Queen used salted butter or not. Her recipe doesn’t call for it, but since I use unsalted butter, I added a little salt to the batter.

A note on the cream of tartar. We happen to have some in our pantry, but many people don’t. Cream of tartar is a dry acid. It combines with the alkaline baking soda to create the leavening in the scones.

Baking powder is just the combination of baking soda and cream of tartar with some corn starch thrown in, so if you don’t have cream of tartar, you can substitute both the baking soda and the cream of tartar with baking powder.

Queen Elizabeth’s Drop Scones Recipe

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Makes about 16 American-sized pancakes.

I've changed the method just a little from the Queen's original, by adding the wet ingredients to the dry, instead of the dry to the wet.

Ingredients

  • 3 cups (400 g) 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 cup (350 ml) of whole milk (and maybe a little more if needed)
  • 2 tablespoons 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 (make sure your baking powder is less than 6 months old or it may be flat and unable to provide leavening).

**If using salted butter, skip the added salt.

Method

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.

Serve with butter, jam, or golden syrup (Americans sub maple syrup).

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An extra note here, when I first started playing with the recipe, I didn't realize it was for what are essentially pancakes. I was expecting more traditional scones, and therefore kept working at the recipe until I got them. I did manage to pull a more traditional scone out of the Queen's recipe, just by doing a couple of things. I reduced the milk to one cup. I mixed the ingredients until they just came together as a sticky, shaggy dough. I used heaping tablespoons of European butter. With this mixture you can make drop biscuits. Just measure out 1/4 cup scoops of the dough onto a parchment-lined baking sheet and bake at 400°F for 12-14 minutes, until nicely browned on top. Serve warm with butter and jam.

Links:

National Archives Features Royal Wedding Breakfast Recipe

Scottish drop pancakes video from Maw Broon's Cookbooks editor, Eleanor Abraham

Drop scones from Nostalgic Recipes from Nice

Drop scones with berry compote from Inside Cuisine

Wikipedia on pancakes, including Scotch pancakes

Showing 4 of 32 Comments / Reviews

  • Jennifer Nyffeler

    Such sweet comments! I loved all your suggestions… it brought a tear actually. As you took the time to add all the extra info. Thank you!
    I am going to try these… and with some rasberry jam… oh, yum!
    I wanted to ask about using almond milk instead, as I am sensitive to cows milk.
    Jenny

  • Samantha Body

    Amazing! Just like I had when I was a kid. Thank you for the recipe!!!

  • Sri

    Had never heard of drop scones before. Thanks for sharing.

    Had 2 questions: You mention 2 tsps of baking soda. When eating, does the taste of the baking soda stand out or you cant make out the taste?

    Do the pancakes acquire a sour taste because of the tartar or is it negligible?

    I can taste the soda, but I don’t get a taste of sour. ~Elise

  • Bronwyn

    ahhh – now that looks like a drop scone.

    Very similar to what we would call pikelets which are a Kiwi thing because they were an English thing! Especially popular in Yorkshire I think. And in many NZ homes. Warm with butter or cold with jam & cream.
    Hope you are enjoying the coming of warmer temperatures. We just had our first frost this morning. Urrgh!

    10 out of 10 for tenacity :)
    Bronwyn

  • Paul

    Elise, I love the early morning imagery of Ike and H.R. Majesty clad in their robes and slippers, communing in the kitchen at Balmoral Castle [“the Queen prepared drop scones for the President, using a family recipe”],while Liz tended stove-side and Ike sipped his coffee recounting Normandy and late night drinking forays with Winston.

    Nice thought but likely a staff of 60 participated.

    I have a similar recipe called Canadian pancakes. Nice high cakes but, yes, a bit of heavy on the chemical leavening. They sound pretty much the same and I think I got the recipe here. Are they?
    CP

    Hi Paul – don’t think you got them here. These have so much leavening in them and rise much higher than what I’m used to with American pancakes. It’s the first time I’ve ever seen such high pancakes actually. ~Elise

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