Monday, 28 May 2012

meat-free monday: Queen Elizabeth's drop scones

So, somehow, somewhere, Mother Nature decided to play ball and has rewarded Britain with the most glorious sunshine over the last week. It's as if she's as excited as I am about the Queen's upcoming Jubilee celebrations - and that, my friends, is probably more excited than HRH Queen Elizabeth probably is! 
I'm not a massive royalist at all - but I'm all about pageantry and parties, and Britain does these so very well. The mood in the UK is jovial - you see, it's so infectious that even my vocab seems to have been infiltrated by words last used 60 years ago. 

So this weeks' recipe is one from Queen Elizabeth herself, straight out the national archives:
In August 1959, The Queen made drop scones for President Eisenhower during a visit to Balmoral castle. The following year, enclosed in a letter to the President, was the recipe. Also known as Scotch pancakes, we used to make these as kids in SA in my mom's electric frying pan - so I'm able to share with you the secret to success: 
Throw away the first one. 

I don't know why it happens, but the first one is always horrid. 
Unless if the Queen is making them in front of you.
 One would imagine that then you would just be good and eat what you were served.
 My supernieces are down to visit next weekend, and this is exactly what we'll be rocking together to celebrate HRH's Diamond Jubilee.


Drop Scones:
4 teacups flour
4tablespoons caster sugar
2teacups milk
2 whole eggs
2 teaspoons bicarb
3teaspoons cream of tartar
2tablespoons of butter

Beat eggs, sugar and about half the milk together, add flour, and mix well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter. (In an accompanying letter, the Queen advises replacing caster sugar with treacle)

images: 1, jubilee bunting at Folksy, recipe, 4


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