Her Majesty’s Recipe for Drop Scones, c.1960
  • 240g (1⅞ cups) plain flour
  • 1 teaspoon bicarbonate of soda*
  • 1½ teaspoons cream of tartar*
  • 2 tablespoons unrefined caster sugar
  • 250ml (1 cup) full-fat milk
  • 1 free-range egg
  • 1 teaspoon unsalted butter, melted
  • 100g (½ cup) clarified unsalted butter
  1. In a mixing bowl sieve together the dry ingredients: flour, bicarbonate of soda, cream of tartar, and sugar. Add to this the milk and egg, and whisk to a smooth batter, finally adding the warm melted butter. Pass through a sieve to get rid of any lumps and, if necessary, thin with more milk. The batter should have a dropping consistency, but remain thick enough to retain its shape on the griddle.
  2. Heat the griddle (or frying pan) over a medium heat and grease with clarified butter. Using a dessert spoon or small ladle, carefully pour spoonfuls of the batter onto the griddle. After one side has cooked, flip the scones with a palette knife to cook the other. Once you feel more confident you can cook a few scones at a time, being careful not to let them over-cook on either side. Serve warm.
*(In the US, you can substitute 2½ teaspoons baking powder total for both.)
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/royal-teas-taking-tea-like-royalty/