Drop scones? Since the passing of Queen Elizabeth II, the internet has been abuzz with her drop scone recipe which was sent as a letter long ago to President Eisenhower.
What is a drop scone? Drop scones are very similar to American pancakes. We are fortunate enough to have a written version of the very recipe that Queen Elizabeth II wrote down with her own hand. The recipe calls for the use of all-purpose flour. However, for people with gluten intolerance or Celiac Disease, that is not an option.
Good news! We took Queen Elizabeth II’s drop scone recipe and converted it into a gluten-free version. Not only is it tasty, but the Queen’s drop scone gluten-free recipe is easy to make. The secret to success is Panhandle Milling’s Gluten-Free All Purpose Flour Blend.
1 ½ cup (2 teacups) Panhandle Milling Gluten-Free All Purpose Flour Blend
4 Tbsp. granulated sugar
¾ cup (1 teacup) milk
1 whole egg
2 tsp. baking soda
3 tsp. cream of tartar
2 Tbsp. melted butter
Beat egg, sugar, and half the milk in a mixing bowl until well combined. Next, blend flour, remaining milk, baking soda and cream of tartar into the mixing bowl. Last mix-in butter until well combined.
Heat a skillet on medium heat. The batter will be thick and bubbly. Cook quickly. Use an ice cream scoop to drop by scoops onto the hot skillet. Cook on one side until the bottom of the drop scone is golden brown. Flip and repeat until both sides are golden brown. Remove the drop scone from the skillet and serve with butter, honey, or syrup.
Yields about 10 drop scones.