DROP SCONES

Although usually too busy to try her hand at cooking, the Queen has been known to enjoy baking, particularly these drop scones (also known as Scottish pancakes). She recommends beating the batter a great deal while making it, and not leaving it too long before cooking. President Eisenhower enjoyed them so much on a state visit in 1959 that he asked for the recipe. Writing to thank her, he admitted that he didn’t know what caster sugar was – and that he had to call the British Embassy for help.

Makes 12-16

1 egg

200ml (7fl oz) milk 40g (1½oz) caster sugar

175g (6oz) self-raising flour

1tsp bicarbonate of soda

2tbsp melted butter (optional)

Butter and jam, to serve

Beat together the egg, about half the milk and the sugar. Add the flour and mix well; then add the rest of the milk and the bicarbonate of soda. Then fold in the butter if desired. The mixture should have the consistency of thick, smooth cream. Drop the mixture by the dessert-spoonful into a large, lightly oiled, preheated frying pan – as many dollops as will fit, allowing space between them. Cook gently, and as bubbles appear on the top, turn the scones over and cook the other side until they are light brown. This should not take more than 1 minute.

Place the scones on a wire rack to cool and repeat as necessary with what is left of the mixture. Serve with jam and butter.

The Queen with Eisenhower in 1959, when she served him drop scones