Thursday, April 28, 2011

A royal breakfast with the Queen

I have the best of intentions to get up to catch a little of the royal wedding. But that depends on what happens when the alarm goes off.

If you're up in the middle of the night and feeling kitcheny, the National Archive has released a recipe for the drop scones that Queen Elizabeth II made when President Dwight Eisenhower visited Balmoral Castle in 1959. The original, typewritten recipe card is featured in an upcoming exhibit, "What's Cooking Uncle Sam?"

Wave one's hand in a queenly fashion and cause them to be made. You're on your own to figure how big a tea cup is (I'm guessing roughly 1/2 cup), but you can substitute treacle or sugar syrup for caster sugar. The directions don't actually include cooking, but apparently, the batter was spooned out onto a hot griddle. Drop scones are like thicker American pancakes.

Drop Scones
4 tea cups flour
4 tablespoons caster sugar
2 tea cups milk
2 whole eggs
2 teaspoons bi-carbonate soda (baking soda)
3 teaspoons cream of tartar
2 tablespoons melted butter

Beat eggs, sugar and about half the milk together, add flour and mix well together, adding remaining milk as required, also bi-carbonate and cream of tartar. Fold in the melted butter.