Queen Elizabeth’s Drop Scones

Name: Queen Elizabeth’s Drop Scones
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 400 grams cups all-purpose flour; 2 teaspoons baking soda; 3 teaspoons cream of tartar; 0 teaspoons salt; 2 eggs; 350 milliliters 1/2 cup of whole milk (and maybe a little more if needed); 2 Tbsps butter, melted; 59 milliliters superfine sugar, or a heaping 1/4 cup white, granulated sugar

The recipe Queen Elizabeth’s Drop Scones is ready in around 25 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of European food. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. This breakfast has 126 calories, 4g of protein, and 3g of fat per serving. This recipe from Simply Recipes requires flour, baking soda, eggs, and butter. If you like this recipe, you might also like recipes such as Queen Elizabeth Cake, Queen Elizabeth Date Cake, and The Queen’s Scones {A }.

Instructions

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

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Sugar

Egg

Milk

Equipment you will use

Whisk

Bowl

Make a well in the middle of the flour and pour in the milk egg mixture.

Ingredients you will need

All Purpose Flour

Milk

Egg

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.

Ingredients you will need

Butter

Spread

Milk

Equipment you will use

Whisk

Frying Pan

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.

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Butter

Equipment you will use

Paper Towels

Frying Pan

Spatula

Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

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Tea

Equipment you will use

Kitchen Towels

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

Ingredients you will need

Golden Syrup

Maple Syrup

Butter

Jam

Equipment

Ingredients

Servings:

400grams

cups all-purpose flour 2teaspoons

baking soda 3teaspoons

cream of tartar 0teaspoons

salt 2

eggs 350milliliters

1/2 cup of whole milk (and maybe a little more if needed)2Tbsps

butter, melted 59milliliters

superfine sugar, or a heaping 1/4 cup white, granulated sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Scone works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.