To say that I’m obsessed with England might be the understatement of the century. Give me Downton Abbey, The Tudors (Henry Cavill, DrOol) and a High Street fashion. And if there is a story or link relating to the Cambridges, I’ll click on it. (There’s probably some lingering virus I’ve contracted on my computer because of this.) If that didn’t credit me enough with the “I’m so English” notion – my last name does me in. An English penny is called a…?? Yup, you got it. Pence. Doesn’t get much more English than that.
Last year as the Royal Wedding was counting down, I did my own weekly countdown of all foods English. For five weeks I covered the traditional and not quite as traditional noms up until the wedding day itself. Crumpets, to Possets, and Beans on Toast to Lemon Lavender Cupcakes and Sherry Trifle. It was a feast of epic proportions and most of them were ridiculously tasty. Don’t knock beans and toast until you try it. Even Ben is fan. A big one.
With HRM’s Diamon Jubilee ready to kick off I wanted to share a recipe that she presented to Eisenhower after he lavished her in complements for her fine faire. Her scones are the stuff of legend and to commemorate her birthday (yup, it’s today) it seemed appropriate to feature her recipe in it’s entirety.
Happy Birthday, Your Majesty. This Kinda-English girl wishes you many more!
Her Majesty Queen Elizabeth II's Scones presented to D. Eisenhower.
4 cups Flour
4 Tbsp. Fine Grain Sugar
2 cups Milk
2 tsp Baking Soda
3 tsp Cream of Tartar
2 Tbsp Melted Butter
Preheat oven to 400 degrees.
In small bowl, whisk together eggs, sugar and half of the milk. Pour into large bowl, and with wooden spoon stir in flour. Mix well. Add in remaining milk. Stir in baking soda, cream of tartar and lastly melted butter.
Dollop evenly onto parchment lined baking sheet. Bake for 18-20 minutes or until golden brown. Serve with tea, warm butter and jam. Devour.
Original recipe from HRM Queen Elizabeth - Interpreted and adapted by Megan Pence.