Buckingham Palace's Drop Scone Recipe - High Tea Society
Drop Scone recipe by Royal Chef, Mark Flanagan and Royal Pastry Chef, Kathryn Cuthbertson from Buckingham Palace.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
Ingredients
- 1 free-range egg
- 2 Tablespoons unsalted butter, melted
- 250 Millilitres (1 cup) full-fat milk
- 1 Teaspoon bicarbonate of soda
- 240 Grams (1 7/8) plain flour
- 2 1/2 Teaspoons cream of tartar
- 100 Grams (½ cup) clarified unsalted butter
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