A truly unique recipe for drop scones, revealed in a letter sent by a young Queen Elizabeth to President Eisenhower in 1960

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The Story: The recipe was revealed in a letter sent by Queen Elizabeth II to Dwight David Eisenhower, on January 24, 1960. When the then President and his wife visited the Royal Family at Balmoral Castle in 1959, they apparently loved the little Scottish pancakes so much that Eisenhower would later request the recipe. "Dear Mr President," she wrote. "Seeing a picture of you in today's newspaper, standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral. I hope you will find them successful."

Ingredients

  • 4 teacups flour
  • 4 tablespoons caster sugar
  • 2 teacups milk
  • 2 whole eggs
  • 2 teaspoons bicarbonate of soda
  • 3 teaspoons cream of tartar
  • 2 tablespoons melted butter

Method

How to make the Queen’s drop scones

Beat eggs, sugar and about half the milk together; add flour.

Mix well, adding remainder of milk, bicarbonate and cream of tartar.

Fold in butter.

In the letter she also offered her own tips for making the delicious Scottish pancakes:

“Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated.

“I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too.

“I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.”

• The Queen’s former floating palace, The Royal Yacht Britannia, will be serving pancakes in their Royal Deck Tea Room today, made by resident Baker, Vicki Tighe, in the original Royal Galleys.

Drop scones

Vicki Tighe, the Britannia Baker, prepares the pancake batter in advance of today’s service on Pancake Day. Picture: TSPL

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