Menu Monday: The Queen’s Drop Scones (SCONES ARE A LIE THESE ARE JUST BIG PANCAKES, QUEEN)

Okay guys. Let’s be clear-let’s stop being polite and start getting real. I wanted to do a NICE THING today. I thought that I would make a favorite food of a President today in celebration of President’s day. I thought it would make me remember all of the REALLY GREAT Presidents we’ve had in the past.

So I found this fabulous recipe, that the Queen sent President Eisenhower at his request because he loved them so much when he came to visit. I thought–YES! I love a good scone, I love me a good corgi, and this sounds like a delicious way to spend the day….

So I pulled out the ingredients:

(In American Measurements)

• 3 Cups Flour
• 4 Tablespoons Caster Sugar
• 1.5 Cups Milk (I added another half cup because I’m not the damn queen and I couldn’t keep these guys from burning, for a total of 2 cups)
• 2 whole eggs
• 2 teaspoons baking soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter

Instructions:

1. As the Queen instructs: beat eggs, sugar and half of the milk together.
   1. This is the point in this process when I looked to my recipe to see what temperature I needed to pre-heat the oven to. This is when I discovered that scottish drop scones are basically just really tasty thick pancakes. SURPRISE.
2. Beat in the flour.
3. Add remainder of milk, baking soda & cream of tartar.
4. Fold in melted butter.
5. Heat a skillet on medium-low.
6. Using your tablespoon, place three sweet blobs in your frying pan. Heat until the center is bubbling, then flip. 
7. Continue until you have cooked the appropriate amount of tiny thick scottish pancakes (Scones? Not a scone, guys.)