Queen Elizabeth II’s ‘Drop Scone’ Pancakes

In a 1960 letter addressed to President Eisenhower, the Queen shared her recipe for 'drop scones'. After visiting with Her Majesty at Balmoral with his wife, Eisenhower received a letter from Queen Elizabeth that is now included in the National Archives, in which the Queen said: "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 now hasten to do so, and I do hope you will find them successful."

Here’s her recipe, as included in the National Archives.


4 teacups flour

4 tablespoons caster sugar

2 teacups milk

2 whole eggs

2 teaspoons bicarbonate soda

3 teaspoons cream of tartar

2 tablespoons melted butter


Instructions from the queen

  1. Beat eggs, sugar and about half the milk together.
  2. Add flour and mix well together.
  3. Add the remainder of milk as required, and the bicarbonate and cream of tartar.
  4. Fold in the melted butter.


The queen advised that “when there are fewer, I generally put in less flour and milk but use other ingredients as stated.” She also said, “I have also tried using golden syrup or treacle instead of only sugar, and that can be very good, too,” and “the mixture needs a great deal of beating while making and shouldn’t stand about too long before cooking.”


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