Queen Elizabeth II, though no longer with us, left behind a legacy that extends even to the culinary world. One delightful example is her surprisingly simple drop scone recipe, which she famously shared with President Eisenhower in 1959 after he enjoyed them at Balmoral Castle. This recipe, now preserved in the National Archives, offers a glimpse into her personal tastes and a beloved tradition of British tea.
Preparing these rustic scones involves a straightforward approach. The Queen's instructions call for beating two eggs with a teacup of milk, then incorporating four tablespoons of sugar. Next, a mixture of four teacups of flour, two teaspoons of baking soda, and three teaspoons of cream of tartar is added, along with another teacup of milk, gradually, to achieve the right consistency. Finally, two tablespoons of melted butter are folded in. While the original recipe lacks specific baking times and temperatures, a good starting point would be to bake them at 400°F (200°C) for 16 to 18 minutes, similar to other scone recipes. For those looking to enhance their scones, adding citrus zest, dried fruits like cranberries, or even chocolate can elevate the flavor. Brushing the tops with milk and sprinkling turbinado sugar before baking creates a beautiful golden crust.
While the Queen's method uses melted butter, modern scone-making often suggests using cold or frozen butter cut into the dry ingredients for a flakier texture. Additionally, substituting some milk with yogurt or sour cream can introduce a delightful tanginess. Whether enjoyed plain or with added flavors, these scones embody a comforting tradition, making them a perfect treat to savor with tea or coffee, perhaps even alongside a beloved pet, in a nod to the Queen's own fondness for her corgis.
Embracing classic recipes like Queen Elizabeth's scones allows us to connect with history and tradition in a tangible, delicious way. It reminds us of the simple pleasures that transcend time and status, offering warmth and comfort to all who partake.
