Here's Queen Elizabeth's drop scones recipe that she gave to President Eisenhower (1960) - Click Americana (2024)

FAQs

What did the queen put on her scones? ›

In an interview earlier this year, Darren McGrady, a former royal chef, said that the queen spread a layer of jam on her scone, then added cream. That jam-first method in known as the Cornish style — versus the Devonshire style, which layers cream first.

Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles - Queen Elizabeth herself is very fond of drop scones - allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

In the Midlands, north of the United Kingdom and Scotland, pikelets are sometimes known as dropped scones, dropped crumpets, or even griddle cakes. In the south of the U.K., we refer to them as Scotch pancakes. In Australia and New Zealand, pikelets are called pikelets and are often eaten like British scones.

Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first. He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.” Tea, anyone?

Sweet scones which may or may not have sultanas or other fruit in them would mainly be eaten at tea-time. The favourite would be with clotted cream and strawberry jam, or butter and jam. You can also have savoury ones, such as cheese scones, and you might have them more likely as a snack mid-morning and with butter.

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

A favourite on Pancake Day, or on any day of the year.

In honor of all things Royal, we present to you a recipe for drop scones, otherwise known as "Scotch pancakes", that Queen Elizabeth made for President Dwight Eisenhower on the occasion of his visit to Balmoral castle in 1959.

Queen Elizabeth adhered to a daily teatime meal; her preference for delicate sandwiches with the crusts cut off was well-publicized. Her favorite version was reported to be smoked salmon with cream cheese. If the old adage is true, one should eat breakfast like a king, lunch like a prince, and dine like a pauper.

Are drop scones the same as American pancakes? ›

Also called Drop Scones, Scotch pancakes are enjoyed for breakfast and as a snack in the United Kingdom. The main difference between Scotch and American pancakes is that the Scotch version is simpler. Ingredients include self-rising flour, salt, caster sugar, and eggs.

Queen Elizabeth's Scrambled Eggs Included Nutmeg and Lemon

Queen Elizabeth enjoyed her scrambled eggs with lemon zest and nutmeg, so you know we're intrigued. When the Queen wanted some protein-packed food for breakfast, her chef would start with three organic eggs and a tablespoon of milk.

They differ in 2 ways that are initially obvious. Scones are baked in the oven and are a whole bun (you split them and stuff em with jam to eat em). Crumpets are cooked in a pan on the hob and the top is holey (all the better to absorb melting butter, my dear). They're both a treat, so enjoy!

According to Doug Windsor, the former national chef of Wales, the two cakes are made in a different way. He explained: "A Welsh cake is made from a dough, while a drop scone is made from a batter and is more of a pancake," he said.

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

This delicacy was the 'jam penny' - which The Queen was served as a little girl and has eaten for Afternoon Tea ever since, said Mr McGrady. He said the timeless recipe was 'just bread and jam with a little butter, usually strawberry jam.

The Queen's order went like this; 3 organic eggs with a tablespoon of whole milk, scrambled on low heat with a tablespoon of butter, just before they set, the chef would add a teaspoon of lemon zest and a pinch of nutmeg. Unheard of!

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.