Scones for a Queen

The Orlando Sentinel recently printed two recipes in an article entitled, "Raise a fork to the queen: Celebrate Elizabeth II's jubilee with recipes chronicling her reign." Included were two recipes: Drop Scones and Coronation Chicken. The recipe for Drop Scones is featured today, Coronation Chicken in March.

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From a letter of January 24, 1960, by Queen Elizabeth to President Dwight D. Eisenhower:

"Dear Mr. President, Seeing a picture of you in today's newspaper standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral. . . . Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated. . . . I think the mixture needs a great deal of beating while making, and shouldn't stand about too long before cooking. . . ."

Note: The Sentinel article states that the drop scones are really more like pancakes.

Drop Scones

2 eggs
¼ cup caster sugar (superfine sugar)*
2 teacups milk (1½ cups)
4 teacups flour (3 cups)
3 teaspoons cream of tartar
2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons melted butter

Beat the eggs, sugar and about half the milk together; add flour. Mix well, adding remainder of milk as required, along with the cream of tartar and backing soda. Fold in melted butter.

Ladle batter in batches by large spoonfuls (about ¼ cup) into a greased, large skillet or griddle over medium-low heat. Cook until bubbles begin to form, 2-3 minutes. Flip; cook until lightly browned, about 1 minute.

*If you don't have superfine sugar, process granulated white sugar in a food processor until very fine.

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Grace's next Mosaic Moment: my brand new Historical Romance,

O'Rourke's Heiress.

Can the daughter of a Cit find happiness with a handsome and charming viscount, or does her destiny lie elsewhere? Perhaps with a man who isn't trying to kill her?