Monday, June 4, 2012

The Queen's Scones

I'm fascinated by British royalty.  I hung onto every episode of "The Six Wives of Henry VIII".  I've "attended" every royal wedding that has been televised since Prince Charles and Diana wed.  I grieved with the realm for Diana.  I was up before the sun to watch as William and Kate walked down the aisle of trees in Westminster Abbey.  

"Lilibet",  not born to be queen, has now sat on the throne for sixty years.  Through trials and tribulations, she has reigned with dignity and grace.  Even though I love the pomp and circumstance that most often surround Queen Elizabeth when she's in the spotlight, I like to think  there are times when she is just like other wives and mothers.  Times when she can be in the kitchen preparing a meal for the family.    Times to sit around reading the Sunday papers while,  perhaps, breakfasting on drop scones.

This recipe was in the Chicago Tribune earlier this year.  The Baker didn't care for them all that much.  I think it was because he expected traditional scones and got something closer to a pancake.  A heavy pancake.  I liked them and hope you will too.

The Queen's Drop Scones

2 eggs
1/4 cup sugar
1 1/2 cups milk
3 cups flour
3 tsp cream of tartar
2 tsp baking soda
2 Tbsp melted butter
oil for cooking

1.  Beat the eggs, sugar and half of the milk together.  Stir the flour, cream of tartar and baking soda together  and add the remainder of the milk as required for a fairly thick batter.  Stir in the melted butter.
2.  Ladle about 1/4 cup of the batter onto a greased griddle over medium-low heat.  Cook until bubbles begin to form--about three minutes.  Turn and cook until lightly browned--about one minute more.
3.  Serve with jam or maple syrup.