This recipe is by Royal Chef, Mark Flanagan, and Royal Pastry Chef, Kathryn Cuthbertson from the Buckingham Palace. Original post by High Tea Society.
This type of small pancake dropped on to a hot griddle to cook, has a place in almost every cuisine in the world. The drop scone, or ‘Scotch pancake’, is very similar to American breakfast pancakes, and can be eaten with melted butter, spread with jam, or served with maple syrup – all equally as good as the other!
This Victoria Sponge recipe is from the “Royal Teas, Seasonal recipes from Buckingham Palace“.
Royal Collection Trust
© Her Majesty Queen Elizabeth 2017
Ingredients
- 1 free-range egg
- 2 tablespoons unsalted butter, melted
- 250ml (1 cup) full-fat milk
- 1 teaspoon bicarbonate soda
- 240g plain flour
- 2.5 teaspoons cream of tartar
- 100g (half cup) clarified unsalted butter
Method
To view the method for this recipe, visit High Tea Society here.
For more scones recipes, click here.
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About High Tea Society
High Tea Society is a niche digital publication that showcases the best high tea (and afternoon tea) venues around the world. Their team of contributors searches for experiences and prepare detailed reviews covering all aspects of their High Tea experience. Their website features a comprehensive international High Tea Venue Directory, news, recipes and interviews.
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