Cooking is a pastime enjoyed by many members of the Royal Family despite having the luxury of personal chefs at their disposal.
Darren McGrady worked as a personal chef to both Queen Elizabeth II and Princess Diana during his 15 years of service, but it didn’t stop the former monarch from trying out her own recipes.
And one of her go-to’s was drop scones – a type of small pancake often known as a “Scotch” variety.
According to the Royal Collection Trust (RCT), this recipe is traditionally said to have been sent by Queen Elizabeth II to President Eisenhower around 1960, but it’s not the only significant thing about it.
The late Queen’s recipe is also unique in that it calls for three different raising agents rather than just one.
These drop scones are best cooked in a pancake griddle or non-stick frying pan according to the Royal Collection Trust.
To make the royal-approved pancakes, start by sieving all of the dry ingredients into a large mixing bowl. This includes flour, bicarbonate of soda, cream of tartar and sugar.
Once combined, add the milk and eggs then whisk to form a smooth batter. Finish by pouring in the warm, melted butter for a silky texture.
Pass the mixture through a sieve to remove any lumps and if necessary, thin with some more milk. The RCT claimed: “The batter should have a dropping consistency, but remain thick enough to retain its shape on the griddle.”
When the batter is ready, add a small amount of butter to a pan and heat over a medium flame or electric hob.
Portion the drop scones out using a dessert spoon or small ladle, and carefully pour equal amounts of the batter onto the pan.
After one side has cooked, flip the scones with a palette knife to cook the other. Several scones can be cooked at once if the pan is large enough, just be careful not to let them overcook on either side.
The RCT recommended serving the royal scones warm with butter and homemade preserves.
