You may not have a royal barge, but you can celebrate the Queen’s Diamond Jubilee with this scone recipe from the Queen’s family (and now in the holdings of the National Archives).
But how did the National Archives acquire such an item from the Queen of England? In August 1959, President Eisenhower visited Her Royal Highness at Balmoral Castle in the Scottish Highlands, and was apparently quite taken with the drop scones. The next year, she was reminded of his visit and her promise to share the recipe. And since it was sent to a President, it’s a Federal record and thus a part of our holdings.
The Queen simply uses “teacups” as a measure. In a hand-written letter accompanying the recipe, she includes helpful notes on variations to the recipe. “I have also tried using golden syrup or treacle instead of only sugar, and that can be very good, too,” she advised. “I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.”
But just how long one (and at what temperature) one should cook the scones, the Queen doesn’t say. A royal cooking secret, perhaps?
Queen Elizabeth II’s Scones
4 teacups flour
4 tablespoons caster sugar
2 teacups milk
2 whole eggs
2 teaspoons bi-carbonate soda (also known as baking soda)
3 teaspoons cream of tartar
2 tablespoons melted butter
1. Beat eggs, sugar, and about half the milk together.
2. Add flour, and mix well together, adding the remainder of the milk as required.
3. Add bi-carbonate soda and cream of tartar.
4. Fold in melted butter.
This recipe makes enough for 16. However, if you are not planning to make quite so many, you may do as the Queen does. She wrote, ”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.”