Wondering what to make for your Royal Wedding fête? Why not whip up a batch of drop scones from Queen Elizabeth's own recipe collection? A couple of items you'll need: a teacup for measuring.
In August 1959, Queen Elizabeth entertained President Dwight Eisenhower at Balmoral Castle near Edinburgh. At a barbecue in the Scottish highlands, the Queen made drop scones for the President using a family recipe. The next year, Queen Elizabeth sent an annotated copy of her recipe to the President. This recipe is now featured in an upcoming exhibition at the National Archives entitled, “What’s Cooking Uncle Sam?"
“What’s Cooking, Uncle Sam?” is an exhibition that explores the Government’s effect on the American diet. Unearth the stories and personalities behind the increasingly complex programs and legislation that affect what Americans eat. Learn about Government’s extraordinary efforts, successes, and failures to change our eating habits. From Revolutionary War rations to Cold War cultural exchanges, discover the multiple ways that food has occupied the hearts and minds of Americans and their Government. The exhibition opens June 10, 2011, in the Lawrence F. O’Brien Gallery of the National Archives Building, 700 Pennsylvania Avenue, NW, Washington, DC.
Queen Elizabeth's Drop Scones
In England, it is common to use a teacup as a baking measure. 1 teacup equals 3/4 cup. Serve these drop scones as you would pancakes with syrup or your favorite jam or jelly.
4 teacups flour (3 cups)
4 tablespoons castor sugar (super fine granulated sugar)
2 teacups milk (1.5 cups)
2 whole eggs
2 teaspoons 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. Add the remaining milk as required.
Mix in baking soda and cream of tartar, fold in the melted butter.
Drop onto ungreased baking sheet by the teaspoon full.
Bake at 400 degree for 15 minutes, or until lightly browned.