Queen Elizabeth's Drop Scones

from simplyrecipes.com

4 teacups Flour
4 Tbsp Sugar
2 teacups Milk
2 whole eggs
2 tsp Baking Soda
3 tsp Cream of Tartar
2 Tbsp melted Salted Butter

In a large bowl whisk together the flour, baking soda, cream of tartar, and salt; set aside.
In a another medium bowl, whisk together the eggs and sugar; then whisk in half *(1 teacup)
of the milk. Make a well in the middle of the flour and pour in the milk egg mixture. Whisk
until smooth, adding more milk until you get the right consistency *(I actually added the other
full teacup of milk and it was pretty thick) - thin enough to spread on the pan, but not so thin
as to run *(the consistency I got was like a wet dough) . Fold in the melted butter.

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

***To bake in an oven:
Preheat oven to 400°. Drop about 2 Tbsp of batter/dough on a baking sheet for each scone.
Bake for 14 min or until golden.

Makes 14 to 16 scones.

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