Queen Elizabeth Drop Scones

Serves 4
Time 25 minutes


400g self raising flour
2 tsp baking soda
3 tsp cream of tartar
¼ cup of caster sugar
Pinch salt
2 eggs
350ml thickened cream (or milk for a thinner consistency)
2 tbsp butter, melted


Combine the dry ingredients in a large bowl, then make a well in the centre and crack in the eggs. Begin whisking as you gradually pour in the cream, and mix until you have a thick, smooth batter. Pour in the melted butter and mix again until combined.

In a large non-stick pan, melt a little extra butter or drizzle in some olive oil. Drop in large spoonfuls of the batter and cook for a few minutes until small bubbles appear on the surface. Flip over and cook on the other side for 1-2 minutes until golden.

Serve with strawberries and cream or maple syrup.